Rhubarb custard tea cake

Rich buttery custard tea cake is perfectly contrasted with the tartness of its vibrant rhubarb topping.

  • 1 hr 50 mins cooking
  • Serves 8
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  • 2 tablespoon custard powder
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 cup (250ml) milk
  • 20 gram butter
  • 2 teaspoon vanilla extract
Rhubarb custard tea cake
  • 200 gram butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 medium eggs
  • 1 1/4 cup (185g) self-raising flour
  • 1/3 cup (40g) custard powder
  • 6 fresh rhubarb stalks (450g), trimmed
  • 20 gram butter, melted
  • 2 teaspoon caster (superfine) sugar, extra


Rhubarb custard tea cake
  • 1
    Make custard
  • 2
    Preheat oven to 180ºC/350ºF. Grease a deep 20cm (8in) round
    cake pan; line base and side with baking paper.
  • 3
    Beat softened butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer to a medium bowl; stir in sifted flour and custard powder.
  • 4
    Spread half the cake mixture into pan; spread custard over cake
    mixture. Dollop small spoonfuls of remaining cake mixture on custard; carefully spread with a spatula to completely cover the custard.
  • 5
    Cut rhubarb to fit top of pan; cut thick stems in half lengthways.
    Position rhubarb on cake; brush gently with melted butter, then sprinkle with extra sugar.
  • 6
    Bake cake for 1¼ hours or until a skewer inserted into the centre
    comes out clean. Cool in pan.
  • 7
    Combine custard powder and sugar in a small saucepan over medium heat; gradually stir in milk. Cook, stirring, until mixture boils and thickens slightly. Remove from heat; stir in butter and vanilla. Cover surface directly with plastic wrap; cool. Whisk until smooth before using.

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