Rhubarb Custard Cake
4 eggs ¾ cup sugar 120g melted butter 1 tsp vanilla extract 3/4 cup plain flour 2 cups lukewarm milk 1 ½ cups rhubarb, cut into 2cm chunks Icing sugar, to dust Whipped cream or yoghurt, to serve
1 Preheat oven to 190°C (170°C fan-forced). Grease and line a 20 x 20cm cake tin with baking paper.
2 Separate the egg whites and egg yolks into two separate mixing bowls. Beat the egg yolks with the sugar until pale. Add the melted butter and vanilla extract, beating for 2 minutes, then stir in the flour until combined.
3 Slowly add the lukewarm milk, beating until all the ingredients are well mixed.
4 In the other bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the egg yolk mixture, a third at a time.
5 Pour the mixture into the prepared cake tin and scatter over the chopped rhubarb. It will sink into the cake as it bakes.
6 Bake for approximately 1 hour, or until the top is lightly golden and doesn’t wobble.
7 Leave to cool in the cake tin, then turn out onto a wire rack. When ready to serve, dust the top with icing sugar. Serve with whipped cream or yoghurt.
Fresh rhubarb will keep in the refrigerator for 2 weeks.