Rhubarb and Custard Cake
Soft and buttery sponge baked with a layer of fresh custard and tart rhubarb. Topped with a generous drizzle of warm custard makes this delicious combination is a Rhubarb and Custard lovers idea of heaven.
Servings: 8 slices
- 175 g unsalted butter room temperature
- 175 g golden caster sugar
- 3 eggs large
- 250 g self-raising flour
- 1 tsp fresh ginger grated
- 1/2 tsp baking powder
- 100 ml buttermilk
- 100 ml fresh custard
- 5-6 Rhubarb Stalks
Preheat the oven to 180°C and line a 20cm loose bottom cake tin with baking paper
Cream the butter and sugar together in a large bowl until light and fluffy, then add the eggs and beat them into the mixture.
In a separate bowl mix the flour, baking powder and ginger together then add it all into the wet batter and fold it through gently until smooth and combined.
Pour the batter into the prepared cake tin and level it out, then add spoonfuls of the custard across the top of the cake.
Cut your rhubarb to size to fit across the cake tin diagonally, then lay that across the top of the batter and custard.
Bake for 30 minutes until well risen and golden. Leave to cool for 5 minutes then remove from the tin, cut into slices and serve with warm custard.
Calories: 293kcal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 58mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg