Rhubarb Custard Cake

clock 20 minutes + 1 hour bowl Serves 9

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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How to Whip Perfect Cream

Method

  • 1. Preheat oven to 190°C (170°C fan-forced). Grease and line a 20 x 20cm cake tin with baking paper.

  • 2. Separate the egg whites and egg yolks into two separate mixing bowls. Beat the egg yolks with the sugar until pale. Add the melted butter and vanilla extract, beating for 2 minutes, then stir in the flour until combined.

  • 3. Slowly add the lukewarm milk, beating until all the ingredients are well mixed.

  • 4. In the other bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the egg yolk mixture, a third at a time.

  • 5. Pour the mixture into the prepared cake tin and scatter over the chopped rhubarb. It will sink into the cake as it bakes.

  • 6. Bake for approximately 1 hour, or until the top is lightly golden and doesn't wobble.

  • 7. Leave to cool in the cake tin, then turn out onto a wire rack. When ready to serve, dust the top with icing sugar. Serve with

  • whipped cream or yoghurt.

  • Helpful Tip

  • Fresh rhubarb will keep in the refrigerator for 2 weeks.

  • PER SERVE

  • • Energy 1342Kj • Protein 7g • Total Fat 17g • Saturated Fat 10g • Carbohydrates 35g • Sugars 27g • Sodium 63mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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