Homemade Rhubarb Custard Cake with Vanilla-Infused Layers
A delightful spring dessert balancing tart rhubarb with creamy custard on a moist vanilla cake base. Perfect with whipped cream or ice cream!
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Cooking tools:
- Springform pan
- Cake pan
- Oven
- Whisk
- Mixing bowl
- Spatula
- Chopping knife
- Cutting board
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Hand mixer
- Pastry brush
- Cooling rack
- Airtight container
- Microwave
- Stove
- Kitchen timer
Ingredients
- 200g all-purpose flour
- 5g baking powder
- 2g baking soda
- 1/4 teaspoon salt
- 150g granulated sugar
- 3 large eggs
- 120ml vegetable oil
- 5ml vanilla extract
- 120ml milk
- 300g rhubarb, chopped into small pieces
- 100g custard powder (or vanilla pudding mix)
- 300ml milk
- 2 tablespoons custard powder (or vanilla pudding mix)
- 50g sugar
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