Serves: 24, Calories: 232

Ingredients:

• 400g fresh rhubarb, 2cm pieces.  84
• 200g caster sugar + 25g to sprinkle.  900
• 250g unsalted butter, softened.  1878
• 3 medium eggs.  225
• 175g self raising flour.  586
• 50g custard powder.  760
• 100g ground almonds.  641
• 500g fresh vanilla custard.  985 / 485 *(Tinned)
• Pinch of salt

Method:

1. Preheat oven to 210°C Fan/Gas Mark 8.
2. Line baking tray with parchment.
3. Pat rhubarb dry. Spread in single layer on baking tray. Sprinkle with 25g c/sugar.
4. Bake for 20 mins until caramelised.
5. Remove from oven. Cool.
6. Reduce oven to 160°C Fan/Gas Mark 4.
7. Grease and line 12x9" Pyrex roaster.
8. In large mixing bowl; Whisk sugar, butter, eggs, flour, custard powder, almonds, salt and 100g fresh custard until pale and creamy.
9. Fold in rhubarb. Spread in dish. Level.
10. Press deep divots into mixture with spoon. Add remaining custard to divots.
11. Bake for 45–50 mins until sponge is risen and just firm. Custard should wobble.
12. Cool in dish. Cut. Serve.
13. If fresh custard used, store in fridge for upto 3 days. If tinned custard used, store at cool room temp for upto 3 days.

Calories =

• 6059 / 24 = 252 (fresh custard)
• 6059 / 20 = 303 (fresh custard)
• 5559 / 24 = 232 *(Tinned)
• 5559 / 20 = 278 *(Tinned)

Tip: Use defrosted and drained rhubarb pieces in lieu of fresh roasted. Microwave for 2.½ mins to soften.

Tip: Use chopped apple, strawberry, plum, peach or banana instead. Don’t roast.

Tip: Use ⅓ quantities in 7.¾x5" mini roaster.

Modified from Rhubarb and Custard Traybake.