It is rhubarb season in the UK! I live (or near) in the rhubarb triangle and rhubarb grows easily in West Yorkshire.
My mum and sister grow it in their gardens, so we always get some extra stalks that they don't need.
So decided to make a rhubarb and custard tray bake.
180 grams of self raising flour 120 grams of sugar 120 grams of butter 2 eggs 2 teaspoons of vanilla extract 1 teaspoon baking powder Milk to thin the mixture (I used about 2 tablespoons) 30 grams dried custard powder (I used birds) 4 thin rhubarb stalks
Put on the oven to 180 degrees c / 350 degrees F / gas mark 4
Line a baking tray around 30 cm x 20 cm
Mix the flour, sugar, butter, eggs, vanilla extract, and baking powder and custard powder together in a bowl
Add some milk of you think the mixture is too thick
Put the mixture into the lined baking tray, covering the whole of the bottom of the tin
Take 3 rhubarb stalks, roughly chop and add onto to top of the mixture
Put into the oven for 25 - 30 mins
When cooked, take out of the oven and cool
Whilst it is cooling, take the remaining stalk of rhubarb, chop, pop into a pan with a small bit of water and 1 tablespoon of sugar
Put the pan on a medium heat and simmer for about 5 mins, letting the rhubarb soften. I then blended with a hand blender to get any last lumps out
Add the rhubarb mixture on top of the tray bake for some added rhubarbness (I know that isn't a word, but you know what I mean) dribble it on and spread over the top of the cake
Leave to cool
You can then add some extra thick custard with the tray bake if you like, I added a few bits on top of the cake.