Rhubarb Crumble Cake with Cinnamon Custard. Pair in-season rhubarb with delicious macadamias for an autumnal tea cake everyone will love.
600g trimmed rhubarb stems, washed, cut into 5cm pieces
⅓ cup sugar
180g soft butter
1 cup golden caster sugar
1½ cups self-raising flour
½ cup spelt flour
½ tsp baking soda
⅔ cup sour cream
½ cup plain flour
½ cup brown sugar
1 tsp cinnamon
100g cold butter, chopped
½ cup raw macadamias, chopped
½ cup rolled oats
1 cup milk
1 cup thickened cream
2 cinnamon sticks
6 egg yolks
Preheat oven to 180°C.Grease and line a 22cm-round springform tin. Line base and sides with 2 layers baking paper. Place rhubarb in a single layer in an ovenproof dish. Sprinkle with sugar and 2 tablespoons water. Cover and bake 20 minutes or until just tender. Cool. Drain, reserve syrup.
To make crumble, combine flour, sugar and cinnamon. Rub in butter using fingertips; stir in macadamias and oats. Refrigerate until needed.
To make cinnamon custard, heat milk, cream and cinnamon sticks in a saucepan over medium-low heat. Bring just to the boil, cover and stand 30 minutes. Whisk yolks and sugar in a large bowl until creamy. Add milk mixture, whisking. Return mixture to same pan and cook over low heat, stirring continually, until custard coats the back of a spoon. Strain into a clean container. Cover and refrigerate until needed.
Beat butter and caster sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Stir in sifted flours and baking soda and sour cream in 2 batches.
Spread half the mix in the tin. Top with half the rhubarb and half the crumble. Repeat.
Bake 1½ hours, covering with foil if over-browning. Stand 10 minutes before transferring to a wire rack to cool. Serve warm cake with custard and drizzled with reserved syrup.
TIP: Use leftover macadamias to make a quick tart. Fill a sweet tart shell with dulce de leche and scatter with lightly toasted chopped macadamias.