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Enjoy this sweet treat from Episode 2 of River Cottage Australia. You can substitute ricotta for curd if you can’t make or find fresh curd. Curd is one of the simplest cheeses to make at home however, requiring only full fat milk, vinegar and salt.
Preheat oven to 180 C. Line a 25cm cake tin and have it ready to go.
Place the curd, sugar, cream, eggs and lemon zest in the bowl of a food processer and process until smooth and silky.
Pour into prepared tin and smooth the surface with the back of a spoon.
Bake in a preheated oven for 1hour or until golden and set.
While the curd cake is cooking, put rhubarb in an oven proof dish large enough to hold it in a single layer and scatter with the zest and juice. Trickle over honey and mix.
Bake the rhubarb at 150 C until soft and aromatic (about 30 minutes).
Serve the curd cake with a puddle of the rhubarb alongside.
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