425mls Milk. 1. 3 Level Tblsp Custard Powder. Top with three-quarters of the crumble mix. 90g Unsalted Butter. Tip the cake mixture into a greased and lined 20cm x 30cm x 5cm deep tin, ideally a loose-bottomed one. Dot over with the remaining custard (teaspoon dollops) and … Simmer until reduced by half. Place the rhubarb evenly over the top (if you have too much don’t use it all). Slice into cake bar sizes and watch the disappear in minutes. These easy to make rhubarb and custard cake bars bring two classics flavours together to make one mouth-watering tray bake. Take about 1/3 of the dough, wrap and pop in the freezer or ice bix of the refrigerator. Visit the website for more traybake recipes and ideas. Heat the contents of the saucepan over medium heat. 3 Egg Yolks. https://www.janespatisserie.com/2018/05/14/rhubarb-crumble-cake Step 5: When the cakes come out of the oven, drizzle with cooled rhubarb syrup. In a bowl, mix 100g (3 1⁄2oz) flour with the baking powder and a pinch of salt. https://www.pbs.org/food/recipes/raspberry-rhubarb-drizzle-cake-custard 90g Demerara Sugar. Mix all the tray bake ingredients in food processor, keeping about half the custard back, then put into a traybake tin (greased and lined) don’t smooth too carefully. 1 Teasp Vanilla Extract. 75g Caster Sugar. Serve them with a cuppa or give them as a thoughtful food gift. allrecipes.co.uk/recipe/45454/rhubarb-crumble-traybake.aspx Pour the syrup into a heatproof jug and leave to cool. Grease and line the bottom of 12" x 8" Tray bake tin. Rhubarb and custard cake bars bring together the perfect flavour pairing in a new way. In another bowl, combine the 4 Tablsp Oats. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 6. CUSTARD. Allow the rhubarb in the sieve to cool completely and set to one side. 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