Plot Life: Spring rhubarb recipes

Two plot holders share their favourite rhubarb recipes

Rhubarb & Custard traybake (from Juliet)
 
 400g rhubarb cut into 2cm lengths
 225g caster sugar
 250g slightly salted butter softened
 3 medium eggs
 175g self-raising flour
 50g custard powder
 100g ground almonds
 500g vanilla custard
 
 Preheat oven to 230C/Gas 8. Line a baking tin with parchment and scatter the rhubarb over in a single layer. Sprinkle with 25g of the caster sugar and bake for 25 minutes. Remove from the oven and leave to cool.
 Reduce oven to 180C/Gas 4. Grease and line a shallow baking/roasting tin with parchment. 
 Beat together the rest of the sugar, with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy.
 Turn the mixture into the tin and spread in an even layer. Press deep cavities into the mixture with the back of a spoon and pour the remaining custard over. Scatter the rhubarb ontop.
 Bake for 50 minutes, then leave to cool in the tin. Cut into pieces.
 
 Enjoy!
 

RHUBARB CHEESECAKE (from Mary K)
 
 200 g Ginger Biscuits
 75 g   Butter, melted
 200g Rhubarb stalks
 150 ml Water
 50g caster Sugar
 140ml Double Cream whipped to a soft peak
 !/2 Vanilla Pod (or 5ml Vanilla Essence)
 50g icing Sugar sifted
 300g Cream Cheese
 1 Gelatin Leaf softened in cold water
 
 Blitz the biscuits in a food processor. Add melted butter and mix well.
 Spread mix over base of 8inch (23cm) loose bottomed cake tin,
  Place in fridge to set.
 Stew the rhubarb with the water and caster sugar until a syrupy pulp.
 Drain in a sieve. Reserve 175 ml syrup.
 Spread drained pulp over biscuit base and return to fridge.
 Whip the double cream until thickened but still slightly soft. Add vanilla and icing sugar.
 Mix together with the cream cheese and spread evenly over the base.
 Squeeze the water from the gelatin and add to the reserved syrup. Warm gently to completely dissolve the gelatin. Pour the syrup over the cheesecake and return to the fridge to set for at least 2 hours.
 N.B. The last time I made this I did not have enough reserved syrup, so made a little extra with water and castor sugar.