Duck egg rhubarb custard cake

The ducks are laying! Their eggs are high in protein and are incredibly good in bakes. Large hen’s eggs can be substituted. I used fresh rhubarb not the pre-cut variety.

For the cake

350 g	Rhubarb, trimmed (Main)
200 g	Butter, softened
1 cup	Caster sugar
1 ½ tsp	Vanilla essence
3	Duck eggs (Main)
2 ¼ cups	Self raising flour
3 Tbsp	Custard powder
¾ cup	Ground almonds
¾ cup	Milk
1 cup	Thick custard (Main)

For the topping

2 Tbsp	Brown sugar
1 tsp	Ground cinnamon

Directions

1. Preheat the oven to 180°C. Lightly grease and line a 25cm springform cake pan with baking paper.
2. String the rhubarb and cut into 1cm pieces.
3. Place the butter, caster sugar and vanilla essence in a mixing bowl. Beat until light and fluffy. Beat in the eggs one at a time. Add the flour, custard powder and ground almonds followed by the milk.
4. Place half the mixture in the prepared cake pan. Top evenly with half of the rhubarb pieces and the cup of the custard. Top with the remaining cake mixture then lightly press in the remaining rhubarb.
5. Bake for 1 hour until the top is golden and skewer inserted in the centre comes out clean.
6. Sprinkle with the combined topping ingredients.

Try these other great recipes from Jan:

• Baked brie & balsamic strawberries
• Pasta primavera