Rhubarb and Custard Cake
A picture perfect cake which takes on the flavours of the favourite sweet. This rhubarb and custard cake is topped with custard buttercream and retro sweets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 100g (scant 1 cup) plain flour
- 50g (1/4 cup) brown or Demerara sugar
- 50g (3 tbsp + 1 tsp) dairy-free margarine
- 400g (3 cups + 2 tbsp) self-raising flour
- 240g (1 cup + 3 tbsp) caster sugar
- 2 tsp baking powder
- 360ml (1 ½ cups) soya or rice milk
- 160ml (2/3 cup) rapeseed or another flavourless vegetable oil
- 100g (1/2 cup) tinned cooked rhubarb, drained and chopped
- 2 tbsp vanilla extract or essence
- 1 x quantity Custard Buttercream icing (see ingredients below)
- 30g (1/8 cup) tinned cooked rhubarb
- rhubarb and custard sweets
- 75g (5 tbsp) dairy-free margarine
- 75g (5 tbsp) vegetable fat
- 750g (6 cups) icing sugar
- 2 tbsp dairy-free custard powder
- 1 tbsp vanilla extract
- 40–60ml (2 tbsp + 2 tsp–4 tbsp) soya or rice milk
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