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
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
2 tbsp custard powder
2-3 tbsp caster sugar
1 cup (250 ml) milk
1 tbsp butter
2 tsp vanilla extract
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.