This fruity dish combines delicious rhubarb and apple with creamy custard that will satisfy your sweet tooth this winter.
- 200 g unsalted butter, chopped, room temperature
- 1 cup caster sugar
- 2 tsp vanilla bean paste
- 3 eggs, room temperature
- 1 ¾ cups plain flour
- ¼ cup custard powder
- 2 tsp baking powder
- 1 cup prepared vanilla custard, to serve
- 500 g bunch fresh rhubarb
- 2 Granny Smith apples
- ¼ cup caster sugar
- ¼ cup water
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- To make topping, trim rhubarb stalks. Cut into 5cm lengths. Peel apples and remove cores. Cut apples into 2cm wedges. Spread rhubarb and apples, in a single layer, over an oven tray lined with baking paper. Sprinkle with sugar. Pour over water.
- Cook in a hot oven (200°c) for about 13 to 15 minutes, or until just tender. Remove. Cool for 10 minutes.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Sift combined our, custard powder and baking powder over top. Stir until combined. Spoon into prepared pan. Smooth over top.
- Dollop custard over cake mixture. Swirl through using a spoon. Don’t 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. Stand in pan for 30 minutes.
- Serve warm cake with extra custard.
Cake can be made up to one day ahead. Keep, covered, in the fridge. Reheat individual portions in the microwave.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.4 g|
|Total carbohydrates||45.6 g|
|- Sugars||25.9 g|
|Dietary fibre||1.7 g|