Rhubarb & Custard Torte - Cuisine Magazine - From New Zealand to the World
This recipe came about from an overwhelming season of rhubarb. It uses fresh or frozen rhubarb and started as a version of bread and butter pudding, making use
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Ingredients
- 6 eggs
- ¾ cup (165g) caster sugar, plus extra, for sprinkling
- 1½ cups (375ml) cream
- 1½ cups (375ml) milk
- 6 stale croissants, cut in half lengthwise
- 6 cups (660g) chopped rhubarb (about 12 stalks)
- 30g butter, melted
- ½ cup (40g) flaked almonds
- icing sugar, to dust (optional)
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