Ready Time: 30 mins
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 12
Ingredients
- 2 x 500g bunches fresh rhubarb, trimmed and washed
- ¼ cup sugar
- 3 eggs, separated
- 2 cups milk
- 1 teaspoon vanilla extract
- 125g butter, melted
- 1 cup custard powder
- 1¾ cups self–raising flour
- 1 teaspoon baking powder
- ½ cup caster sugar
Serve with thick custard and reserved rhubarb; sprinkle with icing sugar
Method
- Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water. Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool completely.
- Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
- Combine custard powder, flour, baking powder and sugar together in a large mixing bowl and make a well in the centre.
- Carefully pour in egg and milk mixture and whisk until just combined. Fold through half the rhubarb and reserve the rest to serve.
- Beat egg whites with electric beaters until firm peaks form. Fold through waffle batter.
- Select BELGIAN waffle setting and dial up 5 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- Serve warm with extra thick custard and reserved rhubarb and a sprinkle of icing sugar.