I never liked rhubarb as a kid but now I totally appreciate its ruby red fabulousness. Paired with custard it also makes a great topping for muffins or even a tea cake.



You'll Need

Poached rhubarb

4 stems of rhubarb

1/2 cup raw caster sugar

1/2 orange, juiced



2 cups milk

1 vanilla bean, split & seeds scraped

8 egg yolks

1oog caster sugar

30g cornflour



1 cup self raising flour

1/2 cup caster sugar

125g melted butter

1 egg

milk to fill cup (see method)

1 tsp vanilla extract





Kick off with the rhubarb. Pre heat oven to 180C. Wash the rhubarb, trim stems and cut into lengths, place them neatly into a baking dish and sprinkle over the sugar and orange juice. Bake the rhubarb for 15 minutes or until soft but not falling apart.

While the rhubarb is cooking – make the custard.

Pour milk into a saucepan, add the vanilla bean and bring to a gentle boil. Remove the pan from the heat and strain out the vanilla bean. Whisk together the sugar and eggs, until pale, thick and creamy. Add the milk mixture slowly to the egg mixture and pour back into the saucepan. Add the corn flour and mix to combine. Continue to stir the custard on a low heat until thick. Set aside for cake preparation.

Grease and line a round 20cm cake tin.

Place flour and sugar into a mixing bowl. Place the melted butter in a measuring cup (1 cup) add the egg, vanilla and top the cup up with milk until full.

Simply, stir the wet ingredients into the dry until combined.

Pour the cake batter into the pre-prepared tin, spoon over clumps over custard (you’ll have leftovers) and then scatter over the rhubarb.

Bake for 25 minutes or until golden and cooked through.


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