Found the recipe online here.
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I had mentioned when I initially posted the cakelets from the recipe that it was from his book “Ripe” and also it’s in “Tender 2” which is the UK version. I saw it initially in The Guardian, I don’t think the pics in the Lottie/ Doof version do the cake justice 
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Absolutely delicious! There were distinct layers of custard, rhubarb, crumb and cake. It was best at room temperature, but even fridge cold slices are not too firm. I would use more than 1/4 tsp salt in the cake batter next time as it’s bland on its own, but not altogether. Will make again with other fruit. I used a whole egg in the custard rather than yolks.
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Absolute perfection! My kingdom for a slice of that! 
@pavlova - thank you! Fine sea salt? 1/2 teaspoon?
I looked at the recipe as well as at the comments. Seems like no one keeps self-rising flour, so I wonder why some bakers use it; I think it’s a British thing! It’s easy to sub for it, which of course is best since you can ensure that the baking powder is fresh, instead of relying on that component in an old bag of flour.
End of rant!
Thank you BG, it is utterly delicious, and lotsa’ fruit🤣!
I use White Lily Self Rising flour all the time, hard to come by but gives superior results, it’s never failed me! Substations are just that, but not a duplication.
By the way, it’s a Southern thing, makes the best biscuits as well.
Sigh. Yet one more cake to try this summer. So much fruit - so little time (and calories)!
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Must give away some!
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i think i asked you this before, so forgive me:
when you bake in the disposable liners, i assume you have inserted them into a cake tin or springform or something. do you use the same size - like, if the liner is 8", is it an 8" tin?
Definitely in a mold as these are for air fryers. As far as size, as close as possible, they are very forgiving. That was a 6.3 in a 6” Parrish magic line loose bottom cake mold.
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so the value of the liner is that you can pop the cake right out and move it around easily? also, that pretty ruffled edge?
You do not need to grease the pan is a plus for me. If I don’t use a liner, I parchment the bottom and sides, so quicker all around. I also think it keeps the cake fresher as does a liner for a cupcake. My two cents!
Ahhhhh, this makes total sense. I’m going to try it.
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I’m a broken record on this, but the roasted apricot and almond ice cream from Max Falkowitz at Serious Eats is probably my favorite homemade ice cream.
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Yes and yes!
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Do you have a link to the pans and liners you use @Nannybakes ? Thank you!
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I wonder if she tested her recipes using salted butter, which is the norm in England? I love the book, but I was surprised that her notes on ingredients didn’t say what kind of butter she used.
I don’t, Amazon is my usual source but you can sometimes hit it lucky and get them at Home Goods, I’ve gotten several pkgs. there. They should be available in a plastic blister pack which retains their shape.
