Warm Rhubarb & Apple Custard Cake
Recipe: #33113
August 10, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.