rhubarb-custard-tea-cake

Rhubarb is a seasonal ingredient that can be used to make a delicious dessert cake. It takes some time to prepare, but it is worth it!

Ingredients:

Rhubarb Custard tea cake

Method:

Rhubarb Custard tea cake

  1. Mix custard powder, sugar, and milk in a pan. Stir the custard over medium heat until it has thickened. Add butter and vanilla. Cool the custard by covering it with plastic wrap.
  2. Beat butter and half the sugar together until creamy. Add eggs, one at a time, and mix until well combined. Add flour and custard.
  3. Spread half of the cake mixture in a 23cm springform tin that has been greased and lined. Layer with custard, and then dot the remaining cake mixture, spreading gently with a spatula.
  4. Sprinkle the remaining sugar, lemon peel, and cinnamon over the rhubarb. Cover the cake with foil and bake it at 180degC (35 minutes).
  5. Remove the foil and continue cooking for another 40 minutes or until it is firm. Before serving, let the dish cool down in the pan.
  6. Serve with cream or ice cream at room temperature or warm.

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