Description
Rhubarb Custard Cake is a delightful fusion of tart rhubarb and creamy custard, beautifully baked into a moist cake. This dessert is not only visually stunning with its layered presentation but also offers a balanced flavor profile that will impress at any gathering. Perfect for family meals, afternoon teas, or special occasions, it combines simplicity with elegance, making it accessible for bakers of all levels. Enjoy it warm or cold, perhaps paired with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Ingredients
- 2 tablespoons custard powder
- 55 g (1/4 cup) caster sugar
- 250 ml (1 cup) full cream milk
- 200 g (2 sticks) unsalted butter
- 2 eggs
- 185 g (1 1/4 cup) plain flour
- Fresh rhubarb stalks
Instructions
- Preheat the oven to 160ยฐC (320ยฐF).
- Prepare the custard by whisking together custard powder, caster sugar, and milk in a saucepan over medium heat until thickened. Stir in butter and vanilla extract; set aside to cool.
- Cream softened butter and remaining caster sugar in a mixing bowl until light and fluffy. Add eggs one at a time.
- In another bowl, combine plain flour, baking powder, and custard powder; gradually mix into the wet ingredients until just combined.
- Layer half the cake batter in a greased pan, spread the cooled custard mixture on top, then cover with remaining batter.
- Top with sliced rhubarb mixed with melted butter and sugar.
- Bake for about 90 minutes or until a skewer inserted comes out clean.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Ensure all ingredients are at room temperature for best results. Use fresh rhubarb for vibrant flavor; frozen can be used if thawed and drained. Customize by adding berries or spices according to your preference.