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Greatest plates · Dessert
Rhubarb Custard Tea Cake
A buttery tea cake with a ribbon of vanilla custard through the middle and tart rhubarb baked on top, finished with a dusting of sugar. Made for a slow afternoon and a pot of tea.
Serves 8Prep 35 minCook 75 minDessert
Containsdairy · egg · gluten
Inspired by a recipe from Easy Baking Cookbook
Protein 5%Carbs 44%Fat 51%
About 385 kcal a serve — 5 g protein, 42 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Make the custard
Cook & coolCombine 2 tbsp custard powder and ¼ cup sugar in a small pan; gradually stir in the milk. Cook, stirring, until it boils and thickens. Off the heat, stir in 20 g butter and the vanilla. Press plastic wrap onto the surface and cool.
In the panCook & cool →
Prep the tin
180°CPreheat the oven to 180°C (160°C fan). Grease a deep 20 cm round pan and line the base with baking paper.
Make the batter
Beat & foldBeat the softened butter and sugar with a hand mixer until light and fluffy. Beat in the eggs one at a time. Fold through the sifted flour and custard powder.
In the bowlBeat & fold →
Soften the rhubarb
Chop the rhubarb into small pieces and cook in slow heat with a dash of water to soften.
In the panAdd →
5 min
Layer & top
Rhubarb on topSpread half the batter into the tin, then the cooled custard. Dollop and spread the rest of the batter over the custard. Top with rhubarb, brush with melted butter and sprinkle with extra sugar.
What goes inOn top →
Bake
1¼ hr · 180°CBake for about 1¼ hours, until golden and set. Cool in the pan.
A treat — enjoyDust with extra caster sugar and serve in wedges with a pot of tea.
Want it lighter?
about 75 kcal less a serve, all swaps taken
These swaps keep enough butter and flour for the cake to rise and hold together, while trimming fat and sugar. The crumb will be a touch less rich and slightly less sweet, but the tart rhubarb carries the flavour well.
200 g Butter (softened) → 120 g butter plus 80 g thick natural yoghurt
Cuts a good chunk of fat and calories while keeping moisture. The crumb ends up a little less buttery and slightly denser rather than melt-in-the-mouth, but still tender.
110 g Caster sugar (½ cup, + extra to finish) → 80 g caster sugar and skip the sugar dusting on top
Less sugar and no sugary finish. The cake is noticeably less sweet, which suits the tart rhubarb, but expect a slightly paler, less crisp top.
185 g Self-raising flour (1¼ cups) → 110 g self-raising flour plus 75 g wholemeal self-raising flour
Adds fibre and a nuttier flavour. The texture is a bit denser and drier, so don't overbake.
250 ml Milk (1 cup, for the custard) → 250 ml reduced-fat milk
A small fat saving in the custard ribbon with almost no change to how the custard sets.
Estimated per serve
385 kcal · 5 g protein · 42 g carbs · 22 g fatestimates, within ~10%
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