"An old school favourite reimagined, this Rhubarb and custard cake combines vanilla sponge cake, with layers of rhubarb and custard with rich, cupcake-style vanilla frosting. For an extra decadent touch add custard cream biscuits onto the top of the cake."
- This is a ‘naked’ cake, so spread the frosting thinly around the outside, to allow the layers to show through.
- The rhubarb compote can be made up to two days in advance.
- Ginger and rhubarb are perfect partners, therefore five stem ginger cookies, halved, could be used as an alternative to the custard cream biscuits.