Rhubarb, Pear & Pomegranate Custard Tea Cakes
Beautiful and bright, these Rhubarb, Pear & Pomegranate Custard Tea Cakes are a fruity way to warm up your winter days.
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 csrsugar.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Pitcher
- Loaf pan
- Parchment paper
- Hand mixer
- Sifter
- Saucepan
- Whisk
- Oven
- Stove
- Plastic wrap
- Pastry brush
- Cooling rack
- Spatula
- Plate
- Kitchen scale
- Kitchen timer
Ingredients
- 1 ripe small pear (180g), peeled, cored, sliced thinly
- 4 thin stalks rhubarb (250g), trimmed
- 1 medium pomegranate (320g)
- 100g (3 ounces) butter, softened
- 1/2 cup (110g) CSR Caster Sugar
- 1 egg
- 2/3 cup (100g) White Wings Self-Raising Flour
- 2 tablespoons custard powder
- 2 tablespoons CSR Caster Sugar, extra
- 1 tablespoon custard powder
- 1/4 teaspoon ground cinnamon
- 2 tablespoons CSR Caster Sugar
- 1/2 cup (125ml) milk
- 10g (1/2 ounce) butter
- 1/2 teaspoon vanilla extract
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