Description
This Rhubarb Custard Cake is a delightful dessert combining a tender, moist rhubarb-studded cake base with a luscious, creamy custard layer swirled on top. The subtle tartness of rhubarb perfectly balances the sweet vanilla-infused custard, making it an irresistible treat for any occasion. Baked to golden perfection, this cake is delicious served warm or at room temperature, accompanied by whipped cream or ice cream.
Ingredients
Scale
Cake Batter
- 200g all-purpose flour
- 5g baking powder
- 2g baking soda
- ¼ teaspoon salt
- 150g granulated sugar
- 3 large eggs
- 120ml vegetable oil
- 5ml vanilla extract
- 120ml milk
- 300g rhubarb, chopped into small pieces
Custard Layer
- 100g custard powder (or vanilla pudding mix)
- 300ml milk
- 2 tablespoons custard powder (or vanilla pudding mix)
- 50g sugar
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that all leavening agents and seasonings are evenly distributed before combining with wet ingredients.
- Prepare Wet Ingredients: In a large bowl, beat together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and slightly pale. Then stir in the 120ml of milk to combine.
- Combine the Batter: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until combined. Be careful not to overmix to keep the cake light and tender.
- Add Rhubarb: Gently fold in the chopped rhubarb pieces until they are evenly distributed throughout the batter, ensuring every bite has a burst of tart rhubarb flavor.
- Prepare the Custard: In a small saucepan over medium heat, whisk together 300ml milk, 2 tablespoons custard powder, and 50g sugar. Cook this mixture while stirring constantly until it thickens into a smooth custard, then remove from heat.
- Layer the Cake: Pour the prepared cake batter into the greased and floured cake pan, smoothing the top with a spatula for even baking. Pour the warm custard over the batter and gently swirl it with a spoon to create a marbled effect.
- Bake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and allow it to cool for at least 15 minutes. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Make sure to chop the rhubarb into small, even pieces for uniform distribution and more delicate texture.
- Avoid overmixing the batter to prevent a dense cake.
- Swirling the custard gently ensures a beautiful marbled pattern without mixing it fully into the batter.
- You can substitute custard powder with vanilla pudding mix if preferred.
- This cake is best enjoyed within 2 days if stored covered at room temperature or refrigerated.
