Rhubarb Custard Tea Cake

Name: Rhubarb Custard Tea Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Universal
Ingredients: For the custard:; 24.3 g Pudding powder; 25.4 g Sugar; 387 g Milk; 20.0 g Butter; 8.8 g Vanilla extract; For the cake:; 180 g Butter; 211 g Sugar; 120 g Eggs; 184 g Flour; 12.1 g Baking powder; 67.6 g Pudding powder; 250 g Rhubarb; 1.1 g Cinnamon; 1.0 g Lemon zest; Cream

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A delicious dessert that combines the tangy flavor of rhubarb with the creamy richness of custard. This cake is made with a tender, moist vanilla cake base that is filled with a creamy custard layer and topped with rhubarb pieces. The cake is baked until golden brown and the custard is set, resulting in a beautiful and flavorful dessert that is perfect for serving with a cup of tea or coffee.

Category: Cake

Source: myfoodbook.com.au

Equipment

spring-form pan

Ingredients

For the custard:
	Custard powder
	Sugar
	Milk
	Butter
	Vanilla
For the cake:
	Butter
	Sugar
	Eggs
	Flour
	Baking powder
	Custard powder
	Rhubarb
	Cinnamon
	Lemon rind
	Cream

Instructions

Combine custard powder and sugar in a saucepan, gradually whisk in the milk. Stir over medium heat until the custard has thickened, stir in butter and vanilla. Cover the surface of the custard with plastic wrap and cool.

For the cake, beat butter and half of the sugar until light and creamy, add eggs one at a time and continue mixing until well combined. Fold in flour, baking powder and custard powder.

Spread half the cake mixture over the bottom of a greased and lined spring-form pan, layer with custard and dot remaining cake mixture on top, gently spreading with a spatula.

Arrange rhubarb over the top of the cake and sprinkle with remaining sugar, cinnamon and lemon rind. Cover with foil and bake at 180°C for 35 minutes.