Rhubarb Custard Cake

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