CAN BE SERVED COLD AS A CAKE  OR HOT WITH CREAM OR ICE CREAM AS A DESSERT!....DELICIOUS!

SPONGE

250g Unsalted Butter

250g Caster Sugar

250g Plain Flour

4 Eggs - beaten

1 Teasp Baking Powder

1 Teasp Vanilla Extract

RHUBARB

600g Fresh Rhubarb  (Can use tinned if

                                        fresh not available)

75g Caster Sugar

CUSTARD

425mls Milk

3 Egg Yolks

75g Caster Sugar

1 Teasp Vanilla Extract

3 Level Tblsp Custard Powder

CRUMBLE

120g Plain Flour

90g Unsalted Butter

90g Demerara Sugar

4 Tablsp Oats

Set the oven at 180°C Fan.   Grease and line the bottom of 12" x  8" Tray bake tin.

1. Rinse the rhubarb, shake off any excess water and cut into 2 inch pieces.

2. Place in a shallow baking tin, sprinkle over the sugar, mix well together.

3. Open roast for 10 to 15 mins until tender then drain from the juices and leave to cool.

4. Make the custard by placing the milk and extract in a pan and placing on the heat to boil.

5. Mix the egg yolks, sugar, and custard powder in a mixing bowl.

6. When the milk comes to simmer pour on to the custard mix and mix well. Pour back in to the pan and heat until thickened (this mix needs to be quite thick)..cool.

7. Next make the crumble by rubbing the butter into the flour until you have quite a chunky mix, you don't want this to be too fine. Add the demerara and oats, place aside.

8. Make the sponge. Place the softened butter and caster sugar in a bowl and cream until pale and fluffy.

9. Add all the other ingredients plus 2 good heaped tablespoons of the custard and beat together.

10. Assemble by putting a third of the sponge mix into the tin and smoothing over making sure it goes into the corners.

11. Evenly dot over one third if the rhubarb over the sponge.

12. Spread over another third of the sponge and roughly level being careful not to move the rhubarb around too much.

13. Place another third of rhubarb and then top off with the rest of the sponge.

14. Dot over the remaining rhubarb and place good dollops of the remaining custard over the mix.

15. Lastly sprinkle over the crumble mix making sure it goes right to the edges.

16. Bake for 55 - 60 mins. If the top seems to be browning too much place a piece of foil over the top for the last

15 - 20 mins.

17. Cool and the sprinkle with a little icing sugar to serve .