Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 ...

If you like rhubarb in desserts, you’ll love Claire Thomson’s custard cake, which remixes the classic crumble combination into a fruity batter. Roxy Pope and Ben Pook’s vegan frangipane ...

The ducks are laying! Their eggs are high in protein and are incredibly good in bakes. Large hen’s eggs can be substituted. I used fresh rhubarb not the pre-cut variety.

Recipe: Rhubarb Cinnamon Crumble Cake This rhubarb custard pie recipe does exactly what the title says — meaning it's comprised of little more than fresh rhubarb and homemade custard. Once you've made ...

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Sticking with the original recipe that his granny used, James Martin's rhubarb crumble with custard is one not to miss. There are three parts to making this sweet dessert – the rhubarb ...

Meanwhile, dip your fingers in flour. Spread the smaller piece onto the plate. Scatter the finely chopped rhubarb all over the base, egg-wash the edges and sprinkle the rhubarb with the granulated ...

Place the rhubarb and blackcurrants in a pan with the ... Spoon the meringue mix onto the cake and bake for a further 10 minutes. Cool in the tin for 5 minutes before serving.

This Rhubarb Coffee Cake is a delightful explosion of tangy rhubarb and sweet strawberries with a tender and soft moist crumb ...

This baked rhubarb and custard croissant pud is truly delicious. According to the Jade's site, it reads: "A true classic - rhubarb and custard. Another nostalgic flavour combo, which makes me smile.

Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife. Bake the blondies for 30–35 minutes, or until there is an ever so slight wobble in ...

Fold in the rest of the flour mixture. Butter a 9-inch springform cake tin and pour the batter in. Spoon the compôte on top of the batter and then swirl it into the batter until marbled.