Serves: 6-8

Ingredients:

• 2 stalks of rhubarb, chopped
• 1 tub (330g) Clotton Creamery fresh vanilla custard
• 125g softened butter
• 125g caster sugar (plus a spoonful for the rhubarb)
• 125g self-raising flour
• 1/4 tsp baking powder
• 2 large eggs

Method:

1. Preheat your oven to 200C (180C fan) / Gas 6. Place the chopped rhubarb in a baking tray, toss with a spoonful of sugar, and arrange in a single layer. Cover with foil and roast for 15 mins. Remove the foil and roast for another 5 mins until tender. Drain the excess juice and leave to cool.
2. Lower the oven to 180C (160C fan) / Gas 4. Butter and line a 20cm loose-bottomed or springform cake tin.
3. Beat 75g of the custard together with the butter, sugar, flour, baking powder, and eggs until smooth.
4. Spoon a third of the batter into the tin, then scatter over a third of the roasted rhubarb. Repeat this process two more times to build the layers.
5. Bake for 40 mins. Cover loosely with foil and bake for a further 10 mins until golden and a skewer comes out clean.
6. Leave to cool in the tin. Serve in generous slices with the rest of the custard poured over.