Serves 8-10, Prep Time 20 minutes, Cook Time 1 hour

Recipe Tina Tuncan

Rhubarb

200 g chopped rhubarb

2 tbsp sugar

1 tbsp water

Cook in a saucepan, covered over a low heat until tender. Cool.

 

Custard

2 tbsp sugar

1 ½  tbsp custard powder

1 cup milk

1 teaspoon vanilla

Combine sugar and custard powder in a small saucepan. Gradually whisk in the milk and vanilla. Stir over a gentle heat until cooked through and thickened. Cool.

 

Cake

125 g butter

¾ cup sugar

1 tsp vanilla

2 eggs

½ cup sour cream

1 ½ cups self-raising flour

½ cup ground almonds

½ cup milk

Preheat oven to 180°C fan bake.

Grease and line a 20cm round tin. Beat butter, sugar and vanilla until creamy. Add eggs one at a time followed by sour cream. Fold in flour, almonds and milk.

Spread half of the mixture in the base of the tin. Drop spoonfuls of rhubarb and custard randomly over the top of the mixture. Cover with remaining mixture and bake for one hour or until cooked.

Cool in tin then remove to a plate and cover with icing sugar.