Rhubarb and custard sponge

With its silky texture and milky flavour, custard is always a crowd-pleaser and is surprisingly simple to make. Whether it be a warm, rich treat for the kids, a sophisticated rum-spiked dessert for the adults or a little extra sweetness added to the main dessert, custard can be paired with a range of delicious ingredients to suit any menu from decadent to light.

Ingredients

¾ cup	Caster sugar, 1/2 a cup for the rhubarb, 1/4 cup for the sponge
300 g	Rhubarb, trimmed and chopped (Main)
1 tsp	Vanilla essence/extract
2 tsp	Water
¾ cup	Self raising flour, sifted
30 g	Butter, melted
2 Tbsp	Milk
1	Egg

BASIC VANILLA CUSTARD

2 cups	Cream
1	Vanilla bean, split and seeds scraped out
4	Eggs, yolks only
¼ cup	Caster sugar
1 Tbsp	Cornflour

Directions

1. Preheat oven to 160C.
2. Place the rhubarb, sugar, vanilla and water in a saucepan over medium heat. Cover with a tight-fitting lid and cook for 6-8 minutes, shaking the pan occasionally, or until tender.
3. Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray.
4. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.
5. Spoon on top of the custard and bake for 25-30 minutes or until the sponge is puffed and golden.

BASIC VANILLA CUSTARD

1. Place the cream and vanilla bean and seeds in a saucepan over high heat until it just comes to the boil. Remove from heat.
2. Place the egg yolks, sugar and cornflour in a bowl and whisk to combine. Gradually add the hot cream mixture, whisking well to combine.
3. Return the mixture to the saucepan and whisk over low heat for 4-5 minutes or until thickened.
4. Remove the vanilla bean and serve.

TIPSFlavour custard with your favourite ingredients such as spices, fruit, brandy, coconut, chocolate, caramel or honey. To avoid a skin forming on the custard while it cools, place plastic wrap or baking paper over the surface of the custard. Basic custard will keep in the refrigerator for two days.