A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.
For the custard (see Kitchen Notes)
For the rhubarb cake
To make the custard (see Kitchen Notes)
To make the rhubarb cake
WHICH TYPE OF RHUBARB TO USE
Forced rhubarb, i.e. the bright pink rhubarb, works really well in this recipe because it keeps its colour upon baking. However, the regular type of rhubarb (i.e. the red and green variety) would also be great in this recipe.
As a slight variation to the cake above, and as an attempt to squeeze more rhubarb into the cake, slice the rhubarb into 1 cm pieces and arranged them randomly on top of the cake before sprinkling generously with granulated sugar.
SUBSTITUTE FOR CUSTARD POWDER
If custard powder is not available where you live, I would suggest replacing the custard powder in the cake batter with an equal quantity of cornflour (cornstarch) plus 1-2 teaspoons of vanilla extract.
MAKE THE CUSTARD FROM SCRATCH
If you cannot find custard powder, making a custard from scratch is very easy to do. Heat 300 ml (1 1/4 cup) double cream (heavy whipping cream) in a small saucepan with 1 split vanilla bean. In a medium bowl, whisk together 3 egg yolks, 3 teaspoons of cornflour (cornstarch) and 2 tablespoons of caster sugar (superfine sugar). When the cream has nearly come to a boil, remove the vanilla bean. Slowly pour the cream into the egg mixture, whisking constantly as you do. Pour the mixture back into the saucepan and continue whisking over medium heat until the custard has thickened substantially. The custard needs to be thick such that it is not runny and can hold its shape. Leave the custard aside to cool while you proceed with the rest of the recipe.
Recipe adapted from The Cake Stall by the Australian Women’s Weekly.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.