Written By Catherine Parrott

RHUBARB BUCKLE WITH ORANGE CUSTARD

EQUIPMENT:

Oven set to 160c

INGREDIENTS:

For the Cake…

  • 190g Plain Flour

  • 230g Sugar

  • 75g Butter, cold and cubed

  • 5g Baking Powder

  • 2 Whole Eggs, beaten

  • 190g Buttermilk

  • Zest of 2 Oranges

For the Crumble…

  • 100g Demerara Sugar

  • 150g Plain Flour

  • 100g Butter, cold and cubed

  • 50g Oats

Macerated Rhubarb….

400g Rhubarb

Juice of 2 Oranges

50g Caster Sugar

For the Custard…

METHOD:

For the Cake…

For the Crumble…

For the Custard…

Catherine Parrott
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