The recipe for these beautiful little cakes comes from the ever-reliable Australian Woman’s weekly series. Do not use Rhubarb leaves; they are poisonous so chop them off for compost before you continue your preparation; particularly if you have any little helpers in the kitchen with you!
Custard
2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract
300g self raising flour
75g plain flour
165g caster sugar
100g melted butter
1 cup milk
1 egg
5 large stems rhubarb, finely chopped
1 tbsp demarara sugar
Make the custard by mixing powder and sugar in a small pan, then gradually adding milk. Heat and stir until mixture boils, then add extract and leave to cool.
Preheat the oven to 180c. Place 12 paper cases in a muffin tin.
Mix flour and sugar in a bowl. Mix butter, milk and egg in another bowl then stir in half the rhubarb. Add wet mixture to dry until combined; do not overmix, the mixture should be lumpy.
Divide half the mixture between cases. Top with custard, then divide the remaining mixture over the custard. Sprinkle with remaining rhubarb and demarara sugar.
Bake for around 25 mins. Allow them to stand for 5 mins before lifting carefully onto a wire rack. Serve lightly dusted with icing sugar.
