The May Cake – rhubarb and custard cake recipe

Ingredients

• 1 cup of soya milk
• 1 cup of plant based cream we used elmlea plant double
• 30g butter
• 55g golden granulated sugar
• 2 tsp vanilla essence
• 4 tbsp. custard powder
• cake mix:
• 200g vegan block butter
• 110g golden granulated sugar
• 40g custard powder
• 1 cup of vanilla soya yoghurt
• 185g self raising flour
• 2 tsp vanilla essence
• 1/2 cup of soya milk
• 1 tsp baking powder
• 1 stalk of rhubarb sliced into strips to fit across the top of your cake tin
• 20g melted butter
• 25g of golden granulated sugar to top

Instructions

Custard:

1. In a saucepan place the milk alternative butter, custard powder, cream and vanilla essence. Whisk until all combined and turn on the heat to a medium heat and stir until it turns into a thick custard.
2. Pour the custard into a bowl and place cling film over the top to stop a skin from forming. Set to one side.

Cake:

1. Grab a bowl and place the butter and sugar in and cream together.
2. Then add in the other wet ingredients yoghurt, milk alternative and vanilla. beat well together.
3. In a sieve place the flour, baking powder and custard and sieve through into the wet ingredients. Mix well to form your batter. Add additional milk alternative if its looking too dry.
4. Grab your lined 20cm tin and place half of the cake batter at the bottom and spread evenly.
5. Next grab your custard and place on top of the base layer. Use a spatula to do this gently. Don't go all the way to the edges you need some cake batter to contain the custard!!
6. Spoon the remaining cake batter and spread on top of the custard.

Topping

1. Place the sliced of rhubarb on top, you can cut the rhubarb however you like. The strips are handy to use as a cutting guide.
2. Take a pastry brush and brush a layer of melted butter on top of each piece of rhubarb and drizzle the remaining butter over the whole top.
3. sprinkle the sugar across the top of the cake.

Cooking

1. Place the cake into a preheated oven at 180 degrees gas mark 4 for approx 35 mins. The cake should start to come away from the edge of the tin once its cooked. you can place a skewer into the middle but be aware of the custard layer as it will show up on your cocktail stick.
2. once cooled right down remove from the tin, serve and enjoy.

Recipe by

Suzie from Voodievie