We’ve been growing our own rhubarb for a while now so as it was due to be picked (for the first time this year!) I thought I’d bake some cakes with it.

Ingredients used:
100g butter
95g caster sugar
100g self raising flour (plus extra)
2 eggs
some milk
rhubarb
custard

Method:

Once I’d prepared the rhubarb I cooked the it on the hob with some granulated sugar.

While that was cooking I measured out and mixed the butter and sugar together, then I added the eggs and used an electric whisk to mix it all together. I added the flour, stirred it in and used the electric whisk again for a few seconds to make sure it was properly mixed. I then added some semi-skimmed milk and stirred that in.

You might want to preheat the oven at this point, I put it on at 190c.

With the freshly cooked rhubarb I transferred some onto a plate (to get rid of some of the water before adding it to the cake mix – be careful if yours is just cooked it will likely be hot still!) I added some rhubarb to the mixture and stirred it in, because of the acidity and amount of liquid in the rhubarb I added more flour to get the mixture back to cake mixture consistency again.

I then transferred the mixture into these cute paper cases (these were from Sainsbury’s) and put them in the oven to bake for around 18 minutes. I always do a quick test with a skewer to make sure the cakes are cooked before serving.

Now for the topping, I left it for a few hours so they were completely cooled and I didn’t put a topping on all of them because we were only going to eat 5 at the time so I added some Devon Ambrosia custard on top of 5 of them with a spoon then placed a piece of cooked rhubarb on each one.

I’m really pleased with how these turned out, don’t forget to let me know if you give this recipe a try!