Ingredients
Custard
Method
Rhubarb custard tea cake
1.Make custard
2.Preheat oven to 180ºC/350ºF. Grease a deep 20cm (8in) round
cake pan; line base and side with baking paper.
3.Beat softened butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer to a medium bowl; stir in sifted flour and custard powder.
4.Spread half the cake mixture into pan; spread custard over cake
mixture. Dollop small spoonfuls of remaining cake mixture on custard; carefully spread with a spatula to completely cover the custard.
5.Cut rhubarb to fit top of pan; cut thick stems in half lengthways.
Position rhubarb on cake; brush gently with melted butter, then sprinkle with extra sugar.
6.Bake cake for 1¼ hours or until a skewer inserted into the centre
comes out clean. Cool in pan.
Custard
7.Combine custard powder and sugar in a small saucepan over medium heat; gradually stir in milk. Cook, stirring, until mixture boils and thickens slightly. Remove from heat; stir in butter and vanilla. Cover surface directly with plastic wrap; cool. Whisk until smooth before using.