Rhubarb and cardamom custard cake from Waitrose Food Magazine, February 2019 (page 32) by Alice Hart

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Notes about this recipe

  • eeeve on July 01, 2023

    This was a great cake! Didn’t have cardamom pods and forgot to add the soured cream. Didn’t seem to be amiss. Also used 450g of rhubarb, all cut into 2cm(ish) chunks, some of them mixed into the batter, some on the top of the cake with some turbinado sugar sprinkled on. Took to a potluck and everyone loved it.

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