Ingredients

• FOR THE ROASTED RHUBARB
• 400g rhubarb, trimmed and cut into chunks
• 2 tbsp caster sugar
• 2 tbsp orange juice
• FOR THE CAKE MIX
• 350g unsalted butter
• 350g caster sugar
• 2 tsp vanilla extract
• 6 free range eggs
• 350g self raising flour
• 1 tsp baking powder
• 3 tbsp custard powder (about 25g)

Instructions

1. Preheat the oven to 180°C/fan 170°C/Gas 4.
2. Lightly butter a 20cm cake tin and line the bottom with greaseproof paper or a paper cake tin liner. Put the rhubarb onto an ovenproof dish. Add sugar and orange juice and roast for 15 minutes.
3. Meanwhile, beat together the butter, sugar and vanilla in a bowl until smooth.
4. Gradually beat the eggs and a little flour.
5. Then add the rest of the flour and the baking powder and fold everything together.
6. Spoon half of the batter into a bowl and set aside.
7. Sieve the custard powder over the remaining batter and mix. Spoon half of this batter into a tin,
8. then spoon half of the roasted rhubarb on top and cover with the rest of the cake mix.
9. Arrange the remaining rhubarb on top (keep the rhubarb juices in a bowl) and bake for 35 – 40 minutes – cover the top with greaseproof paper to stop the cake from going too brown.
10. Serve the cake with rhubarb juices.

Notes