Rhubarb & custard
750g rhubarb, chopped 400g caster sugar 300ml cold water 925ml milk 3 eggs, plus 6 yolks 2 tbsp cornflour 2 tsp vanilla bean paste 200g unsalted butter 250g self-raising flour 30 x 23cm ovenproof dish
Preheat the oven to 180°C/160°C fan/ gas mark 4. In a large saucepan, combine the rhubarb and 100g of the sugar with the cold water. Simmer for 5 mins, then bring to the boil. Simmer for another 4-5 mins until thick. Transfer to the bottom of the ovenproof dish. To make the custard, place 800ml of the milk in a large saucepan and bring to the boil. In a jug, whisk together the egg yolks, cornflour, 100g of the remaining sugar and the vanilla bean paste. Gradually whisk the egg mixture into the milk, then simmer, whisking, for 1-2 mins until thick. Allow to cool. In the meantime, in a large bowl, whisk together the remaining sugar and the butter until creamy, then beat in the eggs. Sift in the flour and fold in, then stir in the remaining milk. Top the rhubarb with an even layer of cold custard. Dot the cake batter on top until an even coverage. Bake for 25-30 mins until the top is risen and golden. Allow to cool slightly before serving.