Ingredients
The following ingredients have 8 Servings
- 2 tablespoon custard powder
- 1/4 cup (55g) caster (superfine) sugar
- 1 cup (250ml) milk
- 20 gram butter
- 2 teaspoon vanilla extract
- 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
Instruction
- Make custard
- Preheat oven to 180ºC/350ºF. Grease a deep 20cm (8in) round cake pan; line base and side with baking paper.
- 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.
- 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.
- 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.
- Bake cake for 1¼ hours or until a skewer inserted into the centre comes out clean. Cool in pan.
- 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.
