RHUBARB CUSTARD CAKE

When I first flicked through The Cake Stall by The Australian Women’s Weekly, I came across this recipe for Rhubarb Custard Tea Cake and was instantly reminded of the Bee-Sting Cake
But unlike the Bee-Sting where the custard is added after the cake is baked, here, the custard layer is baked as part of the cake, producing a wonderfully layered cake straight from the oven.

The Rhubarb Custard Cake itself tastes delicious and is sure to impress at any afternoon tea party.
I was relieved to find that the custard layer was firm upon slicing, yet with still enough wobble to provide a contrasting texture to the cake.

INGREDIENTS
For the custard (see Kitchen Notes)

• 2 tablespoons custard powder
• 55 g (1/4 cup) caster sugar (superfine sugar)
• 250 ml (1 cup) full cream milk
• 20 g (1 tablespoon) unsalted butter
• 2 teaspoons vanilla extract

For the rhubarb cake

• 200 g (2 sticks) unsalted butter, softened
• 110 g (1/2 cup) caster sugar (superfine sugar)
• 2 eggs
• 185 g (1 1/4 cup) plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 40 g (1/3 cup) custard powder
• 1–2 fresh rhubarb stalks
• 20 g (1 tablespoon) unsalted butter, melted
• 4 teaspoons granulated sugar

INSTRUCTIONS
To make the custard (see Kitchen Notes)

1. Mix together the custard powder and caster sugar in a small saucepan.
2. Whisk in the milk.
3. Bring the mixture to a boil, stirring frequently.
4. The mixture will start to thicken very quickly and, when it does, take the pan off the heat.
5. Whisk in the butter and vanilla extract.
6. For full instructions : eatlittlebird.com

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