23 cm springform cake tin, Prep: 30 min, Oven: 40 min
Preheat the oven to 170°C fan.
Prepare the cake by mixing the butter with the sugar and vanilla sugar until pale. Add the egg and whisk until well incorporated. In a separate bowl, mix the flour with a pinch of salt and the baking powder. Add to the butter mix and mix until you get an even batter.
Grease and flour 23-cm Springform and distribute the cake batter all over the base, patting the dough down with lightly wetted hands as it will be quite sticky.
Wash the rhubarb stalks, cut into ½ cm thick slices and put into a bowl. Mix the sugar with the cinnamon and toss with the rhubarb. Distribute the sugary rhubarb over the cake base and bake for 10 minutes.
Meanwhile, prepare the custard by whisking all the ingredients together in a jug.
After 10 minutes, take out the cake and pour over the custard. Put back in the oven and bake for another 35 minutes, so that the custard layer has set.
Leave the cake to cool in its tin before serving.
TIPS:
• For a flavour variation you can omit the cinnamon and add 50g chopped crystalized ginger instead.
• You can make this cake with all kinds of fruit, like mirabelles, cherries or blueberries.
*This is ‘Puddingpulver’ or Bird’s Eye custard powder in the UK. If you don’t have custard powder you can omit it and use one additional egg and a bit of vanilla extract instead.
