The cornflour is what makes them so melty and light. put your mixture into a piping bag with a large star nozzle and pipe rosettes or fingers onto a baking sheet lined with parchment
I did some recipe search and found rhubarbandcustard combination which just intrigued me. I never tried anything with rhubarbsand was always jealous seeing others baking something with them
Rhubarbandcustard sweets are one of my absolute favourites and I’ve wanted to put this classic combo into cake form for quite a while now, Hummingbird Bakery also do a cupcake recipe that is on my to do list too
I think it stems from my old school dinners when they used to serve the most vile stewed rhubarb crumble that used to send shivers down my spine when they slopped it on my tray and poured over lumpy custard
I found this recipe in one of my Christmas cookbooks and thought they looked super cute. And since it’s chocolate I knew they would go down well at the office
I started eating rhubarbandcustard sweets long before I ever tasted actual rhubarb. Cook rhubarb, butter, sugar and a little water until the rhubarb has broken down and you have a jammy consistency
I have always wanted to do it and although I haven’t got an official ‘rhubarb forcing pot’, I used one of my old terracotta tomato pots and it worked a treat
Now when I was younger, I loved the rhubarbandcustard hard boiled sweets (and still do for that matter) so when I came across this cake the other day at a fair in town, I have to give it a try and boy am I glad
I love the taste of sweet and tart rhubarb, especially with some creamy home-made custard. Chop the rhubarb into small discs and place in a saucepan with the water and sugar
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