Warm rhubarb cake with rosewater custard

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How to make Warm rhubarb cake with rosewater custard

  • Yield : 8
  • Prep Time : 0:50
  • Cook Time : 1:00
  • Total Time : 1:50

Ingredients

  • 350g rhubarb, trimmed
  • 1 tablespoon caster sugar
  • 125g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar, extra
  • 3 eggs
  • 1 vanilla bean, split, seeds scraped
  • 1 teaspoon rosewater essence
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 55g (1/2 cup) almond meal
  • 85g (1/3 cup) sour cream

Rosewater custard

  • 300ml ctn thickened cream
  • 185ml (3/4 cup) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon cornflour
  • 1/2 teaspoon rosewater essence

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease the base of a round 18cm (base measurement) cake pan and line with baking paper. Cut the rhubarb into lengths to cover the base of the prepared pan. Sprinkle with the sugar.
  • Step 2 Use electric beaters to beat the butter and extra sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla seeds and rosewater. Beat to combine. Add the flours, almond meal and sour cream and stir to combine.
  • Step 3 Dollop the batter over the rhubarb base. Carefully smooth until even. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 30 minutes to cool slightly. Turn out onto a plate.
  • Step 4 Meanwhile, for the rosewater custard, heat the cream and milk in a saucepan over medium heat, stirring occasionally, until just simmering. Set aside. Whisk egg yolks, sugar, cornflour and rosewater in a bowl until thick and creamy. Gradually whisk in the warm cream mixture. Return to the pan and cook, stirring constantly, for 12 minutes or until mixture coats the back of a spoon.
  • Step 5 Serve the rosewater custard with the warm rhubarb cake.

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