One of the things that Todmorden is famous for is Incredible Edible, a group of local people who have started something of a revolution, growing food in public places in & around the town centre.
There are vegetables outside the police station and local community college, herbs along the canal tow-path and in the train station and an apothecary garden in the grounds of the health centre.
Everything is free for anyone to come along and help themselves – or even do a little weeding and clearing if the fancy takes them!
The train station is on one of our daily dog-walking routes and it’s been lovely watching the progress of the peas, red onions, chives and the like.
This week, along with the dog, I left the house with a pair of scissors and a carrier bag and cut a few stems of rhubarb – to use in a rhubarb and custard tart.
Rhubarb & custard is a classic British combination as is baked custard tart. I’ve put them together and come up with a delicious dessert.
I used the same pastry recipe as last week’s pear tart and made sure to add a tad more sugar than normal to the custard recipe… and a tablespoonful of Bird’s Custard Powder.
The sweetness of the custard and the tartness of the rhubarb worked incredibly well – I’ll be making this one again before the end of the rhubarb season.
- 80g/3oz diced unsalted butter and a bit more for greasing
- 140g/5oz soft brown sugar
- 4-5 stalks rhubarb
- 150g/5¼oz caster sugar
- 175g/6oz plain flour
- 1 heaped tsp baking powder
- 150ml/5 fl oz sunflower oil
- 2 large eggs
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a 30cm/12-inch cast iron skillet with a little butter
- Scatter the brown sugar and butter over the bottom of the skillet and put it in the oven for 5 minutes
- Remove the skillet from the oven and press the raw rhubarb into the melted butter and sugar
- Mix the sugar, flour and baking powder in a large bowl
- In a measuring jug, beat the vegetable oil and eggs together
- Add the liquid to the dry ingredients and mix well
- Pour the batter over the rhubarb in the skillet and return the pan to the oven for about 35 minutes or until a skewer inserted into the middle comes away clean
- Allow the cake to cool in the skillet on the top of the stove before running a sharp knife around the rim and carefully turning the pan upside down on to a plate