Rhubarb, pear and pomegranate custard tea cakes

Ingredients

• 1 ripe small pear (180g), peeled, cored, sliced thinly
• 4 thin stalks rhubarb (250g), trimmed
• 1 pomegranate (320g)
• 100 gram (3 ounces) butter, softened
• 1/2 cup (110g) caster (superfine) sugar
• 1 egg
• 2/3 cup (100g) self-raising flour
• 2 tablespoon custard powder
• 2 tablespoon caster (superfine) sugar, extra
• 1 tablespoon custard powder
• 1/4 teaspoon ground cinnamon
• 2 tablespoon caster (superfine) sugar
• 1/2 cup (125ml) milk
• 10 gram (1/2 ounce) butter
• 1/2 teaspoon vanilla extract