Impressipe

A BUTTERY CAKE INFUSED WITH NOSTALGIC FLAVOURS FOR THE COSY SEASON

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SERVES 8

PREP & COOK

1 HOUR 20 MINS

■ 185g butter, softened

■ ¾ cup caster sugar

■ 1 tsp vanilla bean paste

■ 3 eggs

■ 1½ cups self-raising flour

■ ⅓ cup milk

■ 4 stalks rhubarb, cut into 6cm lengths

■ 2 tsp cinnamon sugar

■ Whipped cream, to serve

CUSTARD

■ 1 tbsp custard powder

Rhubarb and Custard Cake

■ ⅔ cup milk