Rhubarb custard tea cake

  • 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_piece eggs
  • 1 1/4 cup (185g) self-raising flour
  • 1/3 cup (40g) custard powder
  • 4 fresh rhubarb stalks (300g), sliced lengthways, then cut into 10cm (4 inch) lengths
  • 20 gram butter, melted
  • 2 teaspoon caster (superfine) sugar, extra


Rhubarb custard tea cake
  • 1
    To make custard; combine custard powder and sugar in small saucepan; gradually stir in milk. Cook, stirring, until mixture boils and thickens slightly. Remove from heat; stir in butter and extract. Press plastic wrap over surface of custard to prevent a skin forming; cool. Whisk until smooth before using.
  • 2
    Preheat oven to 180°C. Grease deep 20cm round cake pan; line base with baking paper.
  • 3
    Beat softened butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to medium bowl; stir in sifted flour and custard powder.
  • 4
    Spread half the mixture into pan; spread over custard. Dollop small spoonfuls of remaining cake mixture over custard; carefully spread with spatula to completely cover custard. Top cake mixture with rhubarb; brush gently with melted butter then sprinkle with extra sugar.
  • 5
    Bake cake about 1¼ hours; cool in pan.

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