Rhubarb and Custard Cake
Rhubarb and custard cake, served with roasted rhubarb juices, makes for a delightful treat. Serves 8, takes 20 min prep + 50-55 min cook time. Perfectly blended flavors!
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.cheltenhamallotments.org.
Ingredients
- FOR THE ROASTED RHUBARB
- 400g rhubarb, trimmed and cut into chunks
- 2 tbsp caster sugar
- 2 tbsp orange juice
- FOR THE CAKE MIX
- 350g unsalted butter
- 350g caster sugar
- 2 tsp vanilla extract
- 6 free range eggs
- 350g self raising flour
- 1 tsp baking powder
- 3 tbsp custard powder (about 25g)
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