200 g unsalted butter, chopped, room temperature
1 cup caster sugar
2 tsp vanilla bean paste
3 eggs, room temperature
1 ¾ cups plain flour
¼ cup custard powder
2 tsp baking powder
1 cup prepared vanilla custard, to serve
500 g bunch fresh rhubarb
2 Granny Smith apples
¼ cup caster sugar
¼ cup water
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- To make topping, trim rhubarb stalks. Cut into 5cm lengths. Peel apples and remove cores. Cut apples into 2cm wedges. Spread rhubarb and apples, in a single layer, over an oven tray lined with baking paper. Sprinkle with sugar. Pour over water.
- Cook in a hot oven (200°c) for about 13 to 15 minutes, or until just tender. Remove. Cool for 10 minutes.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Sift combined our, custard powder and baking powder over top. Stir until combined. Spoon into prepared pan. Smooth over top.
- Dollop custard over cake mixture. Swirl through using a spoon. Don’t over-mix. Using tongs, arrange warm fruit over top.
- Cook in a moderately slow oven (160C) for about 1 hour, or until cake is cooked. Remove. Stand in pan for 30 minutes.
- Serve warm cake with extra custard.