The Great Australian Bake Off

A little ginger never hurt anyone. 


  • Rhubarb

  • 325g peeled and chopped fresh rhubarb

  • 75g caster sugar

  • Butter cake

  • 190g unsalted butter, chopped

  • 1 1/4 cups caster sugar

  • 1 cup milk

  • 5 eggs

  • 3 3/4 cups self-raising flour

  • 1 3/4 tsp baking powder

  • 1 tsp ground ginger

  • Custard

  • 300ml double thick cream

  • 3 egg yolks

  • 60g raw caster sugar

  • 25g plain flour

  • 2 tsp cornflour

  • 1 tsp vanilla essence

  • Decoration

  • 250g raspberries

  • 1 lime, zested


  • 1.

    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.

  • 2.

    Add sugar and slowly heat up to extract juice and sweeten. When rhubarb is soft, strain juice into separate container.

  • 3.

    Using a stand mixer,  beat butter until creamy, beat in sugar, milk and eggs. Sieve over flour and ginger and stir to combine.

  • 4.

    Spoon in mixture carefully and bake for 48 minutes. Leave on wire rack to cool, then cool in fridge.

  • 5.

    For the custard, combine eggs, sugar, vanilla and flours in mixing bowl. Pour cream into saucepan and bring to boil slowly, stirring regularly.

  • 6.

    Add to egg mixture and return to pan over heat to thicken. Cover with cling wrap and cool in fridge.

  • 7.

    When cool, whisk with electric hand whisk until smooth. Keep cool in fridge. Spoon into piping bag with star shaped nozzle.

  • 8.

    To assemble, carefully pipe custard down vertical cake grooves, hoping it will stick. Decorate with raspberries top and bottom and sprinkle with lime zest .

  • 9.

    Return to fridge to keep stable


This recipe has not been edited or tested by the Bake Off Food Department.

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