1/2 c Butter 1 1/2 c Self-raising flour
1 ts Vanilla essence 1/2 c Packaged ground almonds
3/4 c Castor sugar 1/2 c Milk
2 Eggs
-RHUBARB FILLING-
1/2 lb Rhubarb, chopped 2 ts Water
2 tb Castor sugar
CUSTARD
1/2 c Milk 2 tb Custard powder
2 tb Castor sugar 1/4 c Milk, extra
1 ts Vanilla essence
Grease deep 23cm round cake pan, cover base with paper; grease paper.
Cream butter, essence and sugar in small bowl with electric mixer
until light and fluffy; beat in eggs 1 at a time. Transfer mixture
to large bowl, stir in sifted flour, nuts and milk.
Spread half the cake mixture into prepared pan. Drop teaspoons of
rhubarb filling and custard alternately on to cake mixture. Top with
remaining cake mixture, spread gently. Bake in moderate oven about 1
hour or until browned and cooked through. Stand cake in pan 5 mins
before turning onto wire rack. Serve cake warm or cold.
~=Rhubarb Filling=~ Combine rhubarb, sugar and water in pan, simmer,
covered, until rhubarb is soft. Simmer, stirring, until thick; cool.
~=Custard=~ Combine milk, sugar and essence in pan, stir in blended
custard powder and extra milk. Stir over heat until mixture boils
and thickens. Pour into bowl, cover surface with plastic wrap; cool.
Yields
6 servings