• Rhubarb, pear and pomegranate custard cake

    This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

     

    12 x 4 inch loaf pan

     

     Ingredients:

    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


     

    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.