Prep time:
Cooking time:
Total time:
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Crumble topping:
20g plain flour
20g porridge oats
20g salted butter
20g brown sugar
For the cake:
600g rhubarb – trimmed and cut into small pieces
350g plain flour
1tbsp baking powder
100g ground almonds
1tsp ground ginger
250g salted butter
150g caster sugar
4 eggs
¼tsp vanilla extract
400ml milk
For the buttercream:
50ml double cream
50g custard powder
1 vanilla pod
150g salted butter
350g icing sugar
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form cake tins. Sift all the dry ingredients together and set aside. Beat your butter and … Continue reading "A Piece of Cake: Rhubarb Crumble and Custard Cake"
To make the crumble: To make the cake: To make the buttercream filling: Cooking time included in Prep time
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