This was a very light and tasty sponge - I made in a loaf tin
8oz rhubarb cut into bite-sized pieces
4 oz
self-raising flour
4 oz caster (superfine) sugar
4 oz butter
or margarine
3 fl oz
ready-made custard
2 eggs
½ tsp baking
powder
1 tsp
vanilla essence
Icing sugar to dust
Instructions
Mix sugar
and rhubarb and boil together for 5 minutes
Cream
together the butter and sugar. Beat in the eggs one at a time. Put 3 tbsp of
the custard into a small bowl and add the rest into the batter. Mix.
Add in the
vanilla essence and sift in the baking powder and flour. Mix well.
Spoon one
third of the batter into a greased 8″ (20 cm) cake tin and spread evenly.
Add about a
third of the rhubarb, then one third more cake mix and spread it out as well as
you can. Add another third of the rhubarb then spoon over the remaining cake
mix. Scatter the rest of the rhubarb over the cake and dot the remaining
custard over.
Bake at
170°C for 30 mins until risen and golden.
Cover with
foil and bake for a further 5-10 mins. The cake is cooked by when a skewer
inserted into the middle comes out clean. Cook for longer if necessary. Cool
the cake in the tin, then dust with icing sugar.
