If any of you came to the Hawarden big push day you will have enjoyed Ruth’s cake, which she has kindly shared with us here.

Ingredients

• 250g butter
• 250g caster sugar
• 250g self raising flour
• 4 eggs
• 1 tsp vanilla extract
• 400g stewed rhubarb with 50g of sugar
• 150g custard

Method

• Pre heat oven to 180C and grease cake tin
• Drain off any juice from stewed rhubarb.
• Place butter and sugar in a bowl and mix until light and fluffy.
• Add one egg at a time .
• Sift flour into mixture and fold in gently.
• Spoon 1/3 of the cake mixture into the cake tin.
• Pour the custard over this first layer of sponge – save 3 tbsp for the top.
• Spoon rhubarb over the custard.
• Spoon rest of sponge mix over the custard and smooth to cover all of the rhubarb.
• Finish off with remaining custard.
• Bake in oven for 45-55 minutes or until an inserted knife comes out of the sponge clean.