Don’t you think it’s a wonderful feeling when things go right.  Having set myself a goal to bake my way through the NZ Treasury of Baking as a way to improve my baking prowess I’m chuffed that so far everything I’ve attempted has been a winner.  The fact that I’ve also been able to scoff our way through a mountain of rhubarb in the garden is an added bonus.

If you tried the Rhubarb and Strawberry Shortcake and liked what you got this is a similar recipe but it takes baking with rhubarb to a whole new level.  A much loved combination of Rhubarb and custard but in cake form.  It’s my idea of dessert heaven.

Not to mention kitchen gardeners delight.  With rhubarb plants that seem grow by the hour I’m so grateful to have so new ways to eat it up.  It’s so easy to chop up the rhubarb and gently soften with some sugar in a pan.  Then let it cool.  Next make up the custard or if you’re a cheat step over to the fridge and pull yourself a carton of the finest ready made creamy, preferably, fresh vanilla custard.

I made the cake mix in my food processor and it worked a treat.  You use half the mixture to form the base of the cake.  It’s a luscious creamy mix that for once spreads in the cake tin with complete obedience.

You then put spoonfuls of the cooled rhubarb and custard randomly across the base and then use the remaining cake mix to top it off.

It’s a stroke of genius to sprinkle flaked almonds on top.  This speaks class to me.  But then perhaps I live a sheltered life.

After baking for it for an hour you get a golden brown cake.  There is a risk you can over-brown the almonds so if you have a fierce oven cover the cake with foil towards the end.  The biggest problem then is holding back from scoffing the lot straight away!

We were very restrained and waited till it was cool although it would be great eaten warm too as a dessert rather than afternoon tea slice.  Inside the cake like exterior is an explosion of rhubarb and custard.  The cake is light and the total package melts in your mouth.

I can vouch for this cake without hesitation for I baked it twice in one week.  In need of some dessert inspiration to go with dinner for our friends I jumped at the chance to have a second helping.  Talking about seconds, our guest Chris was not shy and I know that he and Rich continued to indulge after I packed them off with a hefty portion to keep their sugar levels up as they travelled.  So even if you don’t believe me you can take it from them.

Rhubarb Custard Cake

Tina Duncan in Treasury of NZ Baking

Rhubarb – 200g chopped rhubarb, 2 tblsp sugar & 2 tsp: combine in a pan and simmer until tender (4-5 minutes).  Allow to cool.

Custard – 2 tblsp custard powder, 2tblsp sugar, 3/4 cup milk & 1 tsp vanilla essence: mix powder and sugar together with milk and vanilla.  Cook over a moderate heat until thick and smooth (keep stirring).  Allow to cool.

Cake – 125g butter, 3/4 cup sugar, 1 tsp vanilla essence, 2 eggs, 1/2 cup sour cream, 1 1/2 cups self raising flour, 1/2 cup ground almonds, 1/2 cup milk, flaked almonds to top.

1. Pre-heat over to 180 degrees C.  Grease and line a 20cm round cake tin.
2. Cook rhubarb and custard.  Leave to cool.
3. Cream butter, sugar and vanilla.  Beat in eggs (1 at a time) followed by sour cream.  Fold in flour, ground almonds and milk.
4. Spread half mixture in the base of tin.  Drop spoonfuls of custard and rhubarb randomly over the cake mix base.  Cover with the remaining cake mix.  Sprinkle with almonds if you fancy.
5. Bake for 1 hour or until skewer comes out clean.  Cover cake with foil if it starts to over-brown.  Cool in tin and then remove to wire rack.
6. Serve cold or warm with cream or more custard if that’s your poison.