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Rhubarb custard cake

There's no other way to say it - this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible, and yet it works beautifully.

Sep 18, 2015 5:15am
  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 120 gram melted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup plain flour
  • 2 cup lukewarm milk
  • 1 1/2 cup rhubarb, cut into 2cm chunks
  • icing sugar, to dust
  • whipped cream or yogurt, to serve

Method

  • 1
    Preheat oven to 190°C. Grease and line a 20 x 20cm cake tin with baking paper.
  • 2
    Separate the eggs into two mixing bowls. Beat the egg yolks and sugar until pale.
  • 3
    Add the melted butter and vanilla extract, beating for 2 minutes, then stir in the flour until combined.
  • 4
    Slowly add the warm milk, beating until all the ingredients are well mixed.
  • 5
    In the other bowl, beat the egg whites until they form stiff peaks.
  • 6
    Gently fold the egg whites into the egg yolk mixture a third at a time.
  • 7
    Pour the batter into the cake tin and scatter over the chopped rhubarb. It will sink into the cake as it bakes.
  • 8
    Bake for approximately 1 hour or until the top is lightly golden and doesn't wobble.
  • 9
    Cool and dust with icing sugar, then serve with whipped cream or yoghurt

Notes

This lovely layered cake makes for a mouthwatering dessert when paired with whipped cream, but it's also perfect with a cuppa.

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