- Step 1
Preheat oven to 180C/160C fan forced. Combine the rhubarb, strawberries, water and 2 tbs of the sugar in a small roasting pan. Roast for 8 minutes or until almost tender and still holding their shape.
- Step 2
Reduce oven to 160C/140C fan forced. Arrange the cake over the base of a 2.5L (10 cup) ovenproof dish, cutting to fit. Top with the strawberry, rhubarb and any liquid in the pan.
- Step 3
Whisk together the custard, cornflour and eggs. Pour over fruit. Bake for 1 hour 20 minutes or until just set. Set aside for 30 minutes to cool slightly.
- Step 4
Sprinkle the top with the remaining sugar. Use a kitchen blowtorch to caramelise.