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Warm rhubarb cake with rosewater custard
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Delicious winter rhubarb upside down cake.
Ingredients:
  • 350g rhubarb, trimmed
  • 20.00 gm caster sugar
  • 125g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar, extra
  • 3 eggs
  • 1 vanilla bean, split, seeds scraped
  • 1 tsp rosewater essence
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 55g (1/2 cup) almond meal
  • 85g (1/3 cup) sour cream
  • 300ml ctn thickened cream
  • 185ml (3/4 cup) milk
  • 4 egg yolks
  • 2.50 gm cornflour
  • 1/2 tsp rosewater essence
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease the base of a round 18cm cake pan and line it with baking paper. Arrange the rhubarb pieces to cover the base and then sprinkle with sugar.
  • In a bowl, use electric beaters to whip the butter and extra sugar until light and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla seeds and rosewater. Stir in the flours, almond meal, and sour cream until well combined.
  • Spoon the batter over the rhubarb base, then spread it evenly. Bake for 1 hour or until a skewer inserted in the center comes out clean. Let it cool for 30 minutes, then invert onto a plate.
  • Prepare the rosewater custard by gently heating the cream and milk in a saucepan until it simmers. Let it sit and then mix egg yolks, sugar, cornflour, and rosewater in a separate bowl until thick. Slowly combine the creamy mixture with the warmed cream. Cook the mixture in a pan, stirring for about 12 minutes until it coats the back of a spoon.
  • Enjoy the rosewater custard with the warm rhubarb cake.

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