Rhubarb and pear custard cake
Rhubarb and pear custard cake—perfect combination for a warm treat. Serve it with cream for a delightful dessert. Serves 10.
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.womensweeklyfood.com.au.
Cooking tools:
- Cake pan
- Hand mixer
- Oven
- Stove
- Saucepan
- Wooden spoon
- Mixing bowl
- Spatula
- Parchment paper
- Plastic wrap
- Chef's knife
- Cutting board
Ingredients
- 125 grams butter, softened
- 3/4 cup (165g) caster sugar
- 2 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/2 cup (60g) almond meal
- 2 tablespoons custard powder
- 1/2 cup (125ml) milk
- 3 trimmed stalks (250g) rhubarb, sliced
- 1 pear (330g), peeled, sliced thinly
- 1/2 cup (180g) apricot jam, warmed, strained
- Custard
- 2 tablespoons caster sugar
- 1 cup (250ml) milk
- 1 teaspoon vanilla essence
- 20 grams unsalted butter
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