British summer time is officially here! One thing I love about summer is picnics, whether it’s accompanied by stunning seaside views or the rolling hills of the English countryside.
Even a leafy park is a perfect picnic spot if you’re not lucky enough to escape the city, which is exactly what my sister Chloe and I did when I went to stay with her in Richmond last week.
A picnic isn’t a picnic without yummy treats and this Rhubarb and Custard cake is just that. See below for the ingredients and recipe. As a traybake, it is really simple to make and cuts into squares, perfect for sharing (or not..) We took ours to Marble Hill Park for a teatime treat in the afternoon sunshine and washed it down with Blackberry and Elderflower Pimms. We used frozen berries to keep the Pimms cool in the heat of the sun without diluting it with ice cubes. Apparently this weekend is going to be really sunny so I’d definitely recommend taking this traybake on a picnic.
250g slightly salted butter
200g caster sugar
175g self-raising flour
50 g custard powder
50g ground almonds
Preheat the oven to 230ºC. Line a tray with baking paper.
Cut up the rhubarb into 2cm pieces and spread out onto baking tray. Sprinkle with casting sugar and bake for 20 mins until it is beginning to caramelise. Leave to cool.
Meanwhile, turn the oven down to 180ºC, grease a shallow baking tin and line it. Beat together the eggs, sugar, butter, flour, custard powder, ground almonds and 100g of the custard.
Pour mixture into the baking tin, drag a spoon through it creating cavities to fill with the remaining custard and scatter the rhubarb on top.
Bake for 45 minutes until the sponge is firm but the custard still wobbly. Leave it to cool in the tin before cutting into squares and serving.
Have a lovely weekend and happy picnicking!