Rhubarb Custard Cake

clock 20 minutes + 1 hour bowl Serves 8
Ponsonby Rhubarb Custard Cake Milk Cream Vanilla
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Ingredients

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

  • Tip: This lovely layered cake makes for a mouth watering dessert when paired with whipped cream, but it's also perfect with a cuppa.

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