Table of Contents
Heat oven to 180C/fan 160C/gas 4. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can.
Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb. Set aside. Prepare yellow cake mix according to package directions. Pour batter in 9 x 13-inch pan. Sprinkle rhubarb mixture on top. Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
This rhubarb custard cake is unassuming in appearance (especially if your rhubarb is naughty and sinks while baking), but it more than makes up for that when you take your first bite: There is nothing difficult or time consuming about this cake. It comes together fast, and is a perfectly light spring or summer dessert.
Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
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