Name: A Rhubarb and Custard Cake just like your Nan makes
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8
Ingredients: 185g butter, softened; ¾ cup caster sugar; 1 tsp vanilla bean paste; 3 eggs; 1½ cups self-raising flour; ⅓ cup milk; 4 stalks rhubarb, cut into 6cm lengths; 2 tsp cinnamon sugar; Whipped cream, to serve; CUSTARD; 1 tbsp custard powder; ⅔ cup milk; 1 egg, lightly beaten; 1 tbsp caster sugar; 1 tsp vanilla bean paste

A Rhubarb and Custard Cake just like your Nan makes

Rhubarb and custard are a match made in heaven!

Skip to Recipe

Serves 8

Prep

10M

Cook

1H 10M

Total

1H 20M

Ingredients

185g butter, softened

¾ cup caster sugar

1 tsp vanilla bean paste

3 eggs

1½ cups self-raising flour

⅓ cup milk

4 stalks rhubarb, cut into 6cm lengths

2 tsp cinnamon sugar

Whipped cream, to serve

CUSTARD

1 tbsp custard powder

⅔ cup milk

1 egg, lightly beaten

1 tbsp caster sugar

1 tsp vanilla bean paste

Method

Step 1.

To make the custard, blend custard powder with 2 tbsp of the milk in a small saucepan. Whisk in remaining milk, egg, sugar and vanilla until smooth. Cook, whisking, over a medium-low heat until custard thickens. Transfer to a heatproof bowl. Cover surface with baking paper. Chill for 20 mins.

Step 2.

Meanwhile, invert base of a 21cm round springform pan (base measures 20cm). Grease and line base and side with baking paper.

Step 3.

Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Add eggs, one at a time. Beat until combined. Stir in sifted flour and milk in two batches until combined. Spoon into prepared pan. Smooth over top. Dollop over custard. Arrange rhubarb pieces on top. Sprinkle with cinnamon sugar.

Step 4.

Cook in a 160°C preheated oven for about 1 hour or until cooked when tested with a skewer, covering loosely with foil if over-browning. Stand in pan for 15 mins before removing.

Step 5.

Serve warm cake with whipped cream.

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