how to prepare any night of the weekWarm rhubarb cake with rosewater custard

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm rhubarb cake with rosewater custard. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm rhubarb cake with rosewater custard is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm rhubarb cake with rosewater custard is something that I’ve loved my entire life.

Table of Contents

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

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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