Ravneet Gill’s Rhubarb and Custard Sheet Pan Recipe

timeHis cakes were a revelation to me. I’m someone who likes to make cakes on the fly, and this cake is not only quick to prepare, but it also makes use of ingredients you probably already have. In the cupboard, like a can of custard frozen! While in other seasons rhubarb can be substituted with berries or apples, it’s a delight when it’s available—and who doesn’t love a nod to nostalgia? Rhubarb and custard sweetyes?

Rhubarb and custard baking dish

The combination of rich rhubarb, creamy custard and soft sponge is a delight.

Prepare 15 minutes
chef 1 hour
supply 12

250g unsalted butter
180g caster sugar
Add 2 tablespoons rhubarb
4 eggs
250g self raising flour
pinch of salt
400g canNed Custard
330g rhubarb
Trim stems and cut into 2cm pieces
powdered sugar
turn into dust

Heat the oven to 180C (160C fan)/350F/Gas 4. Grease an 18cm x 28cm x 5cm baking dish and line with greaseproof paper.

In a bowl, cream the cream and caster sugar until pale and fluffy, then beat in the eggs one at a time, beating well after each addition.

Sift in the flour and salt and fold gently until combined – be careful not to overmix. Spread cake batter evenly into prepared pan.

Pour the jar of custard sauce over the batter and spread evenly. Use a butter knife to swirl some of the custard into the sponge batter.

In a bowl, toss the chopped rhubarb with an additional two tablespoons of caster sugar until coated. Sprinkle the candied rhubarb evenly over the custard layer.

Bake for about an hour, or until the top of the cake is golden brown and a skewer inserted into the center comes out clean.

Remove from the oven and place the cake on the tray to cool for a few minutes. Dust the top of the cake with powdered sugar, then cut into pieces and serve warm or at room temperature.

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