It’s prime time for harvesting your bumper crop of Rhubarb and what better way to eat it than in a cake
This Rhubarb and custard cake is a fruity, creamy treat that everyone will love – it’s gooey and moist and so full of taste. It contains one of your five a day so it’s definitely a healthy cake option.
Interesting facts about Rhubarb
Did you know that Rhubarb is actually, apparently classified as a vegetable as it isn’t seed bearing, like a fruit, and it has roots, leaves and a stem.
Rhubarb is known for its medicinal properties and is apparently very good for your digestive system
The word Rhubarb comes from the Latin word Rhabarbarum which means “root of the barbarians”. The Romans apparently called anyone who ate rhubarb barbarians!
To know if your Rhubarb is ready to pick, look for the colour of the stalks. The darker the red stalk, the sweeter it will be.
Rhubarb can be used as a dye and it has even been used to knit sweaters from its fibres !!
You must be very careful not to eat Rhubarb leaves as these are poisonous to animals and humans.
N.b This recipe can be made easily and simply by using a tin/pot of ready made custard and a jar of rhubarb compote but can also be made with homemade custard and homemade stewed rhubarb. If using your own stewed rhubarb it will need to be sieved before placing in the cake as too much juice will make your cakes too soggy.
2 x 8″ Sandwich Tins – greased and lined
Delicious served warm or cold.