For those who missed out on Gill's amazing Rhubarb and Custard Tray Bake at our Open Weekend, here's the recipe - it is divine!
Mix 400g sliced rhubarb with 50g golden caster sugar and lay in a single layer in an oven proof dish. Cover with foil and bake for 15 mins at 160 fan then uncover, shake and cook for a further 5 minutes. Strain juices out and cool.
For the tray bake mixture
250g SR Flour
250g golden caster sugar
½ teaspoon baking powder
1 teaspoon vanilla
1 teaspoon grated fresh root ginger
250g softened butter
4 large eggs
150g custard ( I use ambrosia and 1½ pots)
KEEP HALF CUSTARD FOR END
Demerara sugar to sprinkle at end
Mix all the tray bake ingredients in food processor, keeping about half the custard back, then put into a traybake tin (greased and lined) don’t smooth too carefully. Place the rhubarb evenly over the top (if you have too much don’t use it all). Dot over with the remaining custard (teaspoon dollops) and sprinkle with demerara sugar.
Bake at 160 fan for about 40 mins but you will need to test with skewer - it is cooked when the skewer comes out clean.
Enjoy with a cup of Yorkshire Tea!
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