For the Sponge
400g self raising flour
240g caster sugar
2tsp baking powder
360ml soya or rice milk
160ml light rapeseed oil
100g tinned cooked rhubarb drained and chopped
2 tbsp vanilla extract
For the crumble
100g plain flour
50g brown or demerara sugar
50g dairy free butter or margarine
rhubarb and custard sweets
betty crocker vanilla frosting
Firstly you need to make the crumble, preheat the oven to 180c/ 350f/ gas 4 and grease a baking sheet. In a bowl mix together the flour, sugar and margarine using a spoon until you have a lumpy crumble texture. Spread it out evenly on the baking sheet and bake in the oven for 15 minutes or until the crumble is nicely browned, check on it a few times and run a folk through it to break it up more. Remove from the oven and cool in the baking tray on a wire rack.
Grease two round 20cm, 23cm or 25cm cake tines.
In a large bowl - mix together the flour, sugar, and baking powder for the sponge. Add in the soya milk, the oil, the rhubarb and the vanilla, stirring by hand until just combined, it is important not to over mix the batter or your cake won't rise properly.
Tap the bowl on the work surface to stop the raising agents working too quickly- you will see the bubbles pop. Spoon half of the cake mixture into each of the cake tins and tap the tins on the work surface to pop the bubbles again. Bake for about 20 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Cool in the tins for 15 minutes and then transfer the cakes to a wire rack and cool completely.
You can use custard powder (Birds custard powder is vegan friendly, Alfred Bird created it for his wife who was allergic to eggs.) with soya milk and make a small quantity or alternatively you could buy ready made alpro soya custard, I mixed some of the birds mixture with Betty Crocker vanilla frosting. Take the bottom layer of the cake and spread liberally with some of the custard frosting. To decorate the sides you need the frosting to be thicker so I just used the Betty Crocker by itself and then coast the iced sides in the crumble. Finish off the rest of the cake, decorating the top with the icing and some smashed up rhubarb and custard sweets, as well as working some pink food colouring swirling to create a nice colour running through it.