Magic custard cake falls into natural layers. Custard and a light angel food-like cake fall in line without any help from me. I just whipped up a thin batter and filled well greased and floured muffin tins. I've made this recipe into little, personal fairy cakes, with a rhubarb twist. We all know rhubarb and custard go together!
Small diced rhubarb chunks and I also added a muscovado rhubarb butter to the side.
Preheat your oven to 325 deg.
You will need:
4 eggs, separated
1 vanilla pod, beans scraped
3/4 c. sugar
1/2 c. butter melted
3/4 c. flour
2 c. milk
2 stalks rhubarb, washed, peeled and diced
Start by whipping the egg whites stiff, set aside. Mix the egg yolks and sugar until light, stream the butter slowly as the mixer runs.
Continue to mix until very light, add vanilla bean. Slowly mix in the flour until it is evenly blended. Add the milk one cup at a time. Fold in the egg whites. Now fold in the prepared rhubarb. Fill the prepared muffin tins with the batter. Fill the tins only 3/4 full. Bake for 20 minutes. Cool. Dust with icing sugar. Yield 18.
Serve with:
Muscovado Rhubarb Butter
1/2 c. muscovado sugar
1 tsp. water
3 stalks rhubarb, washed and roughly chopped
Place it all in a pan and cook down to a bubbly mush, process with a hand blender, until smooth.
Serve with your custard cakes. It is also good anywhere fruit butters go.
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