R is for Rhubarb Crumble & Custard Cake
Self Raising Flower
Self Raising Flower
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Ingredients

  • 40 g plain flour
  • 40 g porridge oats
  • 40 g unsalted butter
  • 40 g light brown muscovado sugar
  • 600 g rhubarb (trimmed and cut into 5mm pieces)
  • 350 g plain flour
  • 1 tablespoon baking powder
  • 100 g ground almonds
  • 1 tsp ginger
  • 250 g unsalted butter
  • 4 large eggs
  • 1/4 teaspoon vanilla extract
  • 350 g icing sugar
  • 50 g custard powder
  • 150 g unsalted butter
  • 50 ml double cream

Instructions

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