Rhubarb And Custard Cake - Food Allergy Aware Training Team
This recipe from Alison Peters at Coeliac Sanctuary can be used as a dessert or an afternoon tea cake which everyone can enjoy. Using a square tin portions
Ingredients
- 5tbsp custard powder
- 250ml milk (Plant based milks can be used)
- 50g caster sugar
- 1tbsp sugar
- 2 sticks rhubarb
- 200g margarine
- 140g caster sugar
- 160g gluten free self raising flour
- 50g custard powder
- 2 large eggs
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