Warm Rhubarb & Apple Custard Cake

Prep Time
Cook Time
1h 25m
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 12 servings


  • Serving Size: 1 (200 g)
  • Calories 749.1
  • Total Fat - 56.9 g
  • Saturated Fat - 24 g
  • Cholesterol - 285.6 mg
  • Sodium - 157.5 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 25.4 g
  • Protein - 11.4 g
  • Calcium - 105.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Grease a 19cm x 30cm lamington pan and line base and sides with baking paper, extending paper 3cm above pan edges.

Step 2

To make topping, trim rhubarb stalks and cut into 5cm lengths.

Step 3

Peel apples and remove cores and cut apples into 2cm wedges and then spread rhubarb and apples, in a single layer, over an oven tray lined with baking paper and sprinkle with sugar and pour over water.

Step 4

Cook in a hot oven (200°c) for about 13 to 15 minutes, or until just tender and then remove and cool for 10 minutes.

Step 5

Beat butter, sugar and vanilla in a small bowl of an electric mixer and then beat in eggs, one at a time, until combined and then transfer to a large bowl.

Step 6

Sift combined flour, custard powder and baking powder over top and stir until combined and then spoon into prepared pan and smooth over top.

Step 7

Dollop custard over cake mixture and swirl through using a spoon being careful not to over-mix.

Step 8

Using tongs, arrange warm fruit over top.

Step 9

Cook in a moderately slow oven (160C) for about 1 hour, or until cake is cooked.

Step 10

Remove and stand in pan for 30 minutes.

Step 11

Serve warm cake with extra custard.

Tips & Variations

No special items needed.