Roasted Rhubarb & Rosy Custard Trifle | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 tablespoons unsalted butter (at room temperature)
• 6 tablespoons sugar (divided)
• 1 pound fresh, bright-red rhubarb (cut diagonally into 2-inch pieces)
• 1 vanilla bean
• ¾ cup sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon kosher salt
• 2 cups whole milk
• 4 large egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon rosewater
• 1 teaspoon pure vanilla extract
• 1 x 8-by-4-inch loaf plain or vanilla pound cake