- 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.
- Beat butter and half the sugar together until creamy. Add eggs, one at a time, and mix until well combined. Add flour and custard.
- 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.
- Sprinkle the remaining sugar, lemon peel, and cinnamon over the rhubarb. Cover the cake with foil and bake it at 180degC (35 minutes).
- 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.
- Serve with cream or ice cream at room temperature or warm.
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