Warm Rhubarb & Apple Custard Cake
August 10, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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
Grease a 19cm x 30cm lamington pan and line base and sides with baking paper, extending paper 3cm above pan edges.
To make topping, trim rhubarb stalks and cut into 5cm lengths.
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.
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.
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.
Sift combined flour, custard powder and baking powder over top and stir until combined and then spoon into prepared pan and smooth over top.
Dollop custard over cake mixture and swirl through using a spoon being careful not to over-mix.
Using tongs, arrange warm fruit over top.
Cook in a moderately slow oven (160C) for about 1 hour, or until cake is cooked.
Remove and stand in pan for 30 minutes.
Serve warm cake with extra custard.
Tips & Variations
No special items needed.