Rhubarb, pear and pomegranate custard tea cakes
Elegant, delectable and delicately spiced, these rhubarb, pear and pomegranate custard tea cakes make a wonderful dessert or afternoon tea treat. Serve warm wit
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 www.womensweeklyfood.com.au.
Ingredients
- 1 ripe small pear (180g), peeled, cored, sliced thinly
- 4 thin stalks rhubarb (250g), trimmed
- 1 pomegranate (320g)
- 100 grams (3 ounces) butter, softened
- 1/2 cup (110g) caster (superfine) sugar
- 1 egg
- 2/3 cup (100g) self-raising flour
- 2 tablespoons custard powder
- 2 tablespoons caster (superfine) sugar, extra
- 1 tablespoon custard powder
- 1/4 teaspoon ground cinnamon
- 2 tablespoons caster (superfine) sugar
- 1/2 cup (125ml) milk
- 10 grams (1/2 ounce) butter
- 1/2 teaspoon vanilla extract
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