Rhubarb Custard Tea Cake - Queen Fine Foods
Perfectly paired with big cups of tea, this soft, vanilla-scented tea cake has a thick creamy custard layer baked inside.
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 queen.com.au.
Ingredients
- <p>3 tbsp custard powder</p>
- <p>80g caster sugar</p>
- <p>1 1/2 cup (375ml) full cream milk</p>
- <p>2 tsp Queen Vanilla Bean Paste</p>
- <p>30g butter</p>
- <p>200g butter, room temperature</p>
- <p>1/2 cup (110g) caster sugar</p>
- <p>2 eggs</p>
- <p>1 tsp Queen Natural Vanilla Extract</p>
- <p>1 1/4 cup (160g) plain flour</p>
- <p>2 tsp baking powder</p>
- <p>1/3 cup (40g) custard powder</p>
- <p>2 stalks rhubarb</p>
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