Table of Contents
For the rhubarb cake. 200 g (2 sticks) unsalted butter, softened. 110 g (1/2 cup) caster sugar (superfine sugar) 2 eggs. 185 g (1 1/4 cup) plain flour (all-purpose flour) 2 teaspoons baking powder. 40 g (1/3 cup) custard powder. 1–2 fresh rhubarb stalks.
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.
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.
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter.
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