WARM RHUBARB AND APPLE CUSTARD CAKE

■ Serves 12, prep 25 mins, cook 1 hour

WHAT YOU NEED

200g unsalted butter, chopped, at room temperature 1 cup caster sugar 2 tsp vanilla bean paste 3 eggs, at room temperature 1¾ cups plain flour ¼ cup custard powder 2 tsp baking powder 1 cup thick vanilla custard, plus extra, to serve

TOPPING 500g bunch rhubarb 2 Granny Smith apples ¼ cup caster sugar ¼ cup water

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending the paper 3cm above

2 To pan edges. make topping, trim rhubarb stalks. Cut into 5cm lengths. Peel apples and remove cores. Cut apples into 2cm wedges. Spread rhubarb and apples, in a single layer, over an oven tray lined with baking paper. Sprinkle with sugar. Pour over water.

3 Cook in a hot oven (200C) for about 13 to 15 minutes, or until just tender. Remove Cool for 10 minutes.

4 Beat butter, sugar and vanilla in a small bowl of an electric mixer. Beat in eggs, one at a time, until combined. Transfer to a large

5 Sift bowl. combined flour, custard powder and baking powder over top. Stir until combined. Spoon into prepared pan. Smooth over top.

6 Dollop custard over cake mixture. Swirl through using a spoon. Don’t overmix. Using tongs, arrange warm fruit over top.

7 Cook in a moderately slow oven (160C) for about 1 hour, or until cake is cooked. Remove. Stand in 8 pan for 30 minutes.

8 Serve warm cake with extra custard.