RHUBARB AND CUSTARD CAKE
Matty B Bakes
Matty B Bakes
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Ingredients

  • 400 g Diced Rhubarb
  • 480 g Softened Butter
  • 6 Medium Eggs
  • 280 g Plain Flour
  • round Almonds
  • 50 ml Whole Milk
  • 500 g Carton Ready Made Custard

Instructions

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