With a healthy looking bunch of rhubarb growing in our garden and the memories of myself as a little girl chopping it into chunks for my dad's stewed rhubarb and ice cream, I was inspired to make this cake.
For the Cake: For the Custard:
200 grams of butter Two tbsp of custard powder
110 grams of brown sugar 1/4 cup of caster sugar
Two eggs 1 cup of milk
1 1/4 cups of Plain Flour 1 tablespoon of butter
Two teaspoons of baking powder Two teaspoons of vanilla extract
1/3 cup of custard powder
Two fresh rhubarb stalks
Sugar, for sprinkling
Method:
Pre-heat the oven to 180 degrees celsius.
For the custard, mix the custard powder and sugar with a small amount of the milk to make a smooth paste. Ensuring there are no lumps, add the paste and the rest of the milk to a saucepan and cook over a medium heat until thickened. Removing the saucepan from the heat, mix in the butter and vanilla extract.
For the cake, cream the butter and sugar until light- both in colour and in texture. Beat in the eggs, one at a time, and add the flour and custard powder. The batter will be quite thick.
To assemble the cake, put half the cake mixture into a round, greased cake tin; pour on the custard, and then place the rest of the mixture on top. Cut the fresh rhubarb stalks into roughly four centimetre lengths, and then cut in half lengthways. Arrange the rhubarb onto the cake as shown in the above picture, and sprinkle the brown sugar on top.
Place into the oven and cook for roughly an hour, or until golden and cooked through.
Enjoy!
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Delicious!
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