8-10 fresh rhubarb stalks
250g softened butter
300g golden caster sugar
100ml canned custard
4medium eggs
1/2tsp baking powder
2-3 drops vanilla extract
50g ground almonds
300g self raising flour
1 tbs butter for dotting
2-3 tbs Golden syrup
Icing dugar for sprinkling
to serve
generously butter and line bottom of a 20-22 cm square loose bottomed tin. Wash and cut to size your stalks of rhubarb to fit horizontally across thr bottom of the tin, drizzle with the golden syrup and dot with the extra butter Chop the leftover rhubarb up and toss in a little flour to coat and set aside.
Cream your butter & eggs together til fluffy fold in the custard then add the eggs one at a time and gently beat in. Add the vanilla then fold in the almonds finally sieve in the flour and baking powder and fold in . Add your flour drenched rhubarb pieces and fold in then pour into your prepared tin.
Bake 180c 45-55 mins or until firm and golden on top and a skewer comes out clean from the middle. Allow to cool in tin before turning out in the rack ( rhubarb side up ) serve warm cut into squares and sprinkled with icing sugar around the edges and a dollop of crème fraiche
( tip! - if your rhubarb looses its colour heat a little strawberry jam with some golden syrup and glaze over the top of your cake )