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Yummy, yummy… it’s simply delicious! Originally it was only made with rhubarb but I like the sour-sweet combination which comes from the mixing of rhubarb and strawberries. Custard gives the extra vanilla hint. It is certainly worth making. Enjoy!

 Recipe cited from the linked site.


200 g butter, softened

110 g (1/2 cup) caster sugar

2 eggs

185 g (1 and 1/4 cups) plain flour

1/2 tsp bicarbonate of soda

3/4 tsp baking powder

40 g (1/3 cup) custard powder

175 g coarsely chopped fresh rhubarb stalks

175 g sliced strawberries

2-3 tsp demerara sugar – for sprinkle

For custard:

2 tbsp custard powder

2-3 tbsp caster sugar

1 cup (250 ml) milk

1 tbsp butter

2 tsp vanilla extract

Custard preparation:
Combine custard powder and sugar in small saucepan; gradually add milk, stirring over heat until mixture thickens slightly. Remove from heat; stir in butter and extract. Press plastic wrap over surface of custard to prevent a skin forming; cool.

Preheat oven to 170°C. Grease deep 21 cm round cake pan; line base with baking paper.

Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and custard powder.

Spread half the mixture into pan, top with custard. Top custard with spoonfools of remaining cake mixture; gently spread with spatula to completely cover custard. Arrange rhubarb and strawberries on top, sprinkle with demerara sugar.

Bake cake about 1 1/4 hours, cool in pan.