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 (170°C fan-forced). Grease and line a 20 x 20cm cake tin with baking paper.
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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.
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3. Slowly add the lukewarm milk, beating until all the ingredients are well mixed.
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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.
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5. Pour the mixture into the prepared cake tin and scatter over the chopped rhubarb. It will sink into the cake as it bakes.
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6. Bake for approximately 1 hour, or until the top is lightly golden and doesn't wobble.
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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
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whipped cream or yoghurt.
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Helpful Tip
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Fresh rhubarb will keep in the refrigerator for 2 weeks.
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PER SERVE
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• Energy 1342Kj • Protein 7g • Total Fat 17g • Saturated Fat 10g • Carbohydrates 35g • Sugars 27g • Sodium 63mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation