Recipe Rhubarb and custard crumble cake
Ingredients
- 1kg Macphie Rhubarb & Custard Sensation®
- 350g water
- 250g vegetable oil
- Macphie Flapjack Mix
- Macphie Soft & Chewy Cookie Mix
- Macphie Crème Angalise
- Fresh rhubarb
- Light stock syrup
- Lemon juice
Method
Place the Macphie Rhubarb & Custard Sensation® mix in a bowl with the oil and water
Mix on a slow speed for 1 minute, scrape down then mix on a medium speed for 6 minutes
Poach the rhubarb in light stock syrup with a squeeze of lemon juice.
Deposit the batter into a lined 8inch tin
Top the cake with a blend of 50/50 Macphie Flapjack Mix and Macphie Soft and Chewy Cookie Mix, you can add a small amount of melted butter for a more chunky crumble.
Bake on 160°C for 1 hour or until fully baked
Decorate as desired & serve with Macphie Crème Anglaise.
