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Vanilla & custard cake with roasted rhubarb
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulgent custard-filled cake paired with baked rhubarb for a perfect treat.
Ingredients:
  • Melted butter, to grease
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 8.80 gm vanilla essence
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 185ml (3/4 cup) milk
  • 1 bunch rhubarb, trimmed, washed, cut into 3cm lengths
  • 100g (1/2 cup) caster sugar, extra
  • Icing sugar mixture, to dust
  • 50g (1/3 cup) custard powder
  • 375ml (1 1/2 cups) milk
  • 40.00 gm caster sugar
Instructions:
  • For the custard, combine custard powder and a splash of milk in a small saucepan until smooth. Mix in sugar, vanilla essence, and the rest of the milk. Cook over medium heat, stirring constantly, until the custard boils and thickens for about 5 minutes. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming. Let it cool a bit before using.
  • Preheat oven to 180C. Grease a 22cm round cake pan with melted butter and line with non-stick baking paper.
  • - In a medium bowl, use an electric beater to cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flours and milk until just combined. - Spread half of the cake mixture in the prepared pan. Evenly layer the custard over the cake mixture. Top with the remaining cake mixture and smooth the surface. - Bake in a preheated oven for 50-55 minutes until a skewer inserted into the center comes out clean. Let it cool in the pan for 20 minutes before transferring to a wire rack.
  • Take the rhubarb and place it in a small baking dish. Sprinkle with additional sugar. Roast in the oven, covered, for about 20 minutes or until the rhubarb is tender.
  • Slice the cake and arrange on plates. Sprinkle with icing sugar and top with roasted rhubarb and syrup before serving.

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