A Rhubarb and Custard Cake just like your Nan makes
This delectable rhubarb and custard cake looks simply beautiful as part of an afternoon tea spread and is much easier than it looks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Springform pan
- Hand mixer
- Sifter
- Skewer
- Saucepan
- Whisk
- Mixing bowl
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Refrigerator
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 185g butter, softened
- ¾ cup caster sugar
- 1 tsp vanilla bean paste
- 3 eggs
- 1½ cups self-raising flour
- ⅓ cup milk
- 4 stalks rhubarb, cut into 6cm lengths
- 2 tsp cinnamon sugar
- Whipped cream, to serve
- CUSTARD
- 1 tbsp custard powder
- ⅔ cup milk
- 1 egg, lightly beaten
- 1 tbsp caster sugar
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