Baking

Rhubarb custard tea cake

Rich buttery custard tea cake is perfectly contrasted with the tartness of its vibrant rhubarb topping.
rhubarb custard tea cake
8
1H 50M

Ingredients

Custard

Method

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.

Custard

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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