A little ginger never hurt anyone.
For the rhubarb cake, preheat oven to 160C. Grease bundt tin with cooking oil spray, brushing into crevices thoroughly. Peel and chop rhubarb and place into a saucepan.
Add sugar and slowly heat up to extract juice and sweeten. When rhubarb is soft, strain juice into separate container.
Using a stand mixer, beat butter until creamy, beat in sugar, milk and eggs. Sieve over flour and ginger and stir to combine.
Spoon in mixture carefully and bake for 48 minutes. Leave on wire rack to cool, then cool in fridge.
For the custard, combine eggs, sugar, vanilla and flours in mixing bowl. Pour cream into saucepan and bring to boil slowly, stirring regularly.
Add to egg mixture and return to pan over heat to thicken. Cover with cling wrap and cool in fridge.
When cool, whisk with electric hand whisk until smooth. Keep cool in fridge. Spoon into piping bag with star shaped nozzle.
To assemble, carefully pipe custard down vertical cake grooves, hoping it will stick. Decorate with raspberries top and bottom and sprinkle with lime zest .
Return to fridge to keep stable
This recipe has not been edited or tested by the Bake Off Food Department.
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