Rhubarb Cus­tard Cake

Food - - Four - Way Favourites -


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.

Help­ful Tip

Fresh rhubarb will keep in the re­frig­er­a­tor for 2 weeks.

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