Description
Indulge in the delightful flavors of Rhubarb Custard Cake, a beautiful dessert that pairs the tangy zing of fresh rhubarb with a smooth, creamy custard center. This stunning cake features distinct layers that create an eye-catching presentation, making it perfect for any occasion—from cozy afternoons to festive celebrations. With its inviting flavor and moist texture, your family and friends will be clamoring for seconds. Enjoy it warm or chilled, paired with whipped cream or vanilla ice cream for an unforgettable treat.
Ingredients
Scale
- 2 tablespoons custard powder
- 55 g (1/4 cup) caster sugar
- 250 ml (1 cup) full cream milk
- 200 g (2 sticks) unsalted butter
- 110 g (1/2 cup) caster sugar
- 2 eggs
- 185 g (1 1/4 cup) plain flour
- Fresh rhubarb stalks
Instructions
- Preheat oven to 180°C (350°F).
- Prepare the custard by combining custard powder, caster sugar, and milk in a saucepan over medium heat until thickened. Stir in butter and vanilla extract.
- Cream softened butter and sugar until light, then mix in eggs one at a time. Combine flour and baking powder, adding gradually to the wet mixture.
- Pour half of the batter into a greased baking dish, layer with custard, and top with remaining batter.
- Chop fresh rhubarb and sprinkle on top along with melted butter and granulated sugar.
- Bake for about 90 minutes until golden brown and a skewer comes out clean.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg