A classic butter cake with rhubarb, almonds and… custard powder :). It gives the cake its lovely vanilla flavour, aroma and beautiful yellow colour. The rhubarb is prepared in advance by tossing it with sugar and leaving it to sit for a few hours. This draws out excess moisture, making the cake bake more evenly and quickly. Highly recommended!
Ingredients for rhubarb vanilla cake:
- 225 g butter
- 200 g caster sugar
- 3 large eggs
- 225 g plain flour
- 100 g ground almonds
- 2 teaspoons baking powder
- 40 g vanilla custard powder (unsweetened)
- 500 g rhubarb + 40 g sugar
All ingredients for the cake should be at room temperature.
Cut the rhubarb into 2 cm pieces (no need to peel). Place in a bowl, mix with 40 g sugar and leave at room temperature for a few hours to release the juices. Drain well (the juice is not needed).
Sift the flour, custard powder and baking powder together and set aside.
In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sifted dry ingredients and ground almonds, then gently fold together with a spatula until just combined.
Line a 25 cm round tin with baking parchment. Transfer the batter into the tin and level the surface. Arrange the drained rhubarb evenly on top.
Bake at 170°C for about 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.
Enjoy!
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