Rhubarb & Custard Traybake

Ingredients

• 250g Shetland Butter
• 180g Caster Sugar (plus a few teaspoons more for rhubarb)
• 4 Shetland Eggs
• 250g Self-Raising Flour
• 400g Tinned Custard
• 330g Shetland Rhubarb (washed, trimmed and cut into 2cm pieces)

Method

1. Preheat oven to 180°C and grease an 18cm x 28cm baking tin.
2. Cream together butter and sugar in a bowl (make sure you've let the butter soften for a good while first!) then beat in one egg at a time.
3. Add flour to mixture.
4. Spread mixture on bottom of tin, it's much thicker than a standard cake batter - don't panic!
5. Pour tin of custard over the top and swirl in with cake mix a bit with a butter knife.
6. Sprinkle a couple of teaspoons of sugar over rhubarb and give it a good shake.
7. Scatter rhubarb over the top of the custard.
8. Bake for about an hour, or until golden on top, rhubarb is cooked and a skewer comes out clean.
9. Serve warm with Shetland Farm Dairies Cream.