Rhubarb and custard is such a wonderfully classic combination. It’s something I often had growing up, usually in the form of homemade rhubarb crumble and hot runny custard after dinner on a Sunday. That’s just one of the many treats that my mum would make for us on a regular basis and, even though I’m sure I took it for granted at the time, it’s a lovely memory to have now. Today is Mother’s Day here in Ireland so — wanting to give mum a break from cooking — I invited her, along with my sister, for a hearty home-cooked meal.
To start, we had some gorgeous bruschetta and for the main I served sticky chicken, spicy wedges and ratatouille — maybe not a typical Mother’s Day meal but it went down a treat! Everything was made from scratch so there was lots of lovely flavours and warm aromas at the table which, I think, is what family dinners are all about. As filling as all that food was; we still (of course!) managed to make room for dessert.
Wanting to include on the menu something reminiscent of my childhood, I used this recipe to make a rhubarb and custard cake. This cake is so sweet and moist and although most of the rhubarb sank to the bottom; it still tasted delicious. It was easy to put together and it rose magnificently in the oven. To finish off our meal today; I served up thick slices of the cake, still warm, with a scoop of vanilla ice-cream. I have to say I enjoyed preparing this meal as much as I enjoyed eating it. Next time I won’t wait for an occasion — long and leisurely meals with guests need to become a regular thing in this home and I’m determined to make that happen!