Rhubarb Custard Cake
- 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
How to Whip Perfect Cream
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.
Fresh rhubarb will keep in the refrigerator for 2 weeks.
• 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