pinch of salt
175g caster sugar
150g plain flour
2 tsp lavender buds
8x foot long rhubarb stalks
200g caster sugar
1 heaped tbsp cornflour
red food colouring
- Preheat oven to 160C.
- Place the eggs, salt and sugar into a mixing bowl and whisk until there is lots of air in the mix and it almost stands in peaks.
- Melt the butter and sieve the flour, then add them and the lavender buds to the mix, folding in gently.
- Split the mix between 3 cake tins.
- Bake for about 15 minutes, until golden brown and the skewer comes out clean.
- Allow to cool for a few minutes before removing from the tins to cool completely.
- Chop the rhubarb into centimetre slices and add to a pan with 50g caster sugar, place a lid on the pan and heat gently for 5-10 minutes, occasionally stirring, until the rhubarb is well stewed.
- Sieve the stewed rhubarb to remove the pulp, you will need to push it through the sieve to maximise the juice you get from the fruit (ideally you require about 200ml).
- Melt the butter in a clean saucepan.
- Mix the cornflour with a little of the rhubarb juice.
- Add the cornflour, rhubarb juice, lightly beaten eggs and sugar to the pan with the butter and heat gently, stirring constantly until the mixture thickens.
- If necessary add some red food colouring to get the pink colour.
- Allow the rhubarb curd to cool, then place the first layer of cake onto a plate, spread a third of the rhubarb curd on top, place a second cake on top, spread another third of the curd on top, add the final cake and spread the rest of the curd on top. Sprinkle with a few lavender buds for decoration & if available a sprig of lavender.