Rhubarb and Custard Meringue Traybake

Name: Rhubarb and Custard Meringue Traybake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 225 g butter, softened, plus extra to grease; 300 g rhubarb; 2 tbsp. custard powder, we used Birds; 250 g caster sugar; 250 g self-raising flour; 4 medium eggs; 1 tsp. vanilla extract; 150 g fresh chilled vanilla custard; 3 medium egg whites; 150 g caster sugar; 1 1/2 tsp. custard powder

A beauty with definite school dinner nostalgia about it – in a good way! Delicious served slightly warm as a dessert with cold cream or more custard, or at room temperature with a cup of milky tea.

By The Good Housekeeping Cookery TeamPublished: 28 March 2024

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Our rhubarb and custard traybake cake is the perfect afternoon treat or addition to any birthday party.

If you're a fan of this traybake cake, then we have plenty more for you to try!

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 30 mins

Cal/Serv:

300

Ingredients

For the sponge

225 g
butter, softened, plus extra to grease
300 g
rhubarb
2 Tbsp.
custard powder, we used Birds
250 g
caster sugar
250 g
self-raising flour
4
medium eggs
1 tsp.
vanilla extract
150 g
fresh chilled vanilla custard

For the meringue

3
medium egg whites
150 g
caster sugar
1 1/2 tsp.
custard powder

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 20 x 30cm roasting tin, at least 4cm deep, with baking parchment.
2. Step 2For the sponge, slice the rhubarb into rough 2.5cm pieces, about 1.5cm wide. Halve your rhubarb stalks lengthways first if they are wider that 1.5cm. Put into a bowl and mix in the custard powder and 25g sugar. Set aside.
3. Step 3In a separate large bowl, using a handheld electric whisk, beat the butter, remaining 225g sugar, the flour, eggs, vanilla and 100g of the fresh chilled custard, until fully combined.
4. Step 4Spoon 1/2 the batter into the lined tin and spread to level. Scatter over 1/2 the rhubarb mixture. Layer once more (spooning over any juices from the rhubarb bowl, if present). Dollop over the remaining 50g fresh chilled custard. Bake for 40min, or until risen and golden.
5. Step 5Shortly before the sponge is due to be ready, make the meringue topping. In a medium bowl using a handheld electric whisk, beat the egg whites until they hold stiff peaks. In a small bowl mix the sugar and custard powder then gradually beat this mixture into the whites, whisking well after each addition. The finished meringue should be stiff and glossy.
6. Step 6Carefully remove the cake from the oven and quickly spoon or pipe over the meringue. Return to oven for 25min, or until the topping is pale golden. Leave to cool completely in tin on a wire rack. Transfer to a board and cut into 16 pieces. Serve.