Rhubarb Custard Layer Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 200g all-purpose flour
02 - 5g baking powder
03 - 2g baking soda
04 - 0.25 teaspoon salt
05 - 150g granulated sugar
06 - 3 large eggs
07 - 120ml vegetable oil
08 - 5ml vanilla extract
09 - 120ml milk

→ Filling and Topping

10 - 300g rhubarb, chopped into small pieces
11 - 100g custard powder or vanilla pudding mix

# Instructions:

01 - Preheat the oven to 175°C. Grease and flour a 23cm round cake pan to ensure easy removal of the baked cake.
02 - Chop the rhubarb into small pieces and rinse thoroughly under cold water. Drain and set aside.
03 - In a large mixing bowl, whisk together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and aerated. Stir in the milk.
04 - Gradually fold in the all-purpose flour, baking powder, baking soda, and salt into the wet mixture, mixing until just combined.
05 - In a small saucepan, whisk together 120ml milk, custard powder, and a portion of sugar over medium heat. Cook, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat.
06 - Spread the cake batter evenly in the prepared pan. Distribute the chopped rhubarb over the surface, then gently pour the custard over the batter. Swirl the layers together using a spatula for a marbled effect.
07 - Place the pan in the center of the oven and bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.
08 - Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Notes:

01 - For best texture, use room temperature ingredients. Fresh rhubarb yields optimal results, but frozen rhubarb may be used if fully thawed and drained.
02 - Cake can be made a day ahead to improve flavor and is best stored in an airtight container at room temperature for up to three days.
03 - Leftovers remain moist if tightly sealed; avoid refrigeration to prevent dryness.

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