https://www.cutoutandkeep.net/projects/rhubarb-and-custard-slices • Posted by Cat Morley
Chazwinkle's rhubarb was the perfect alternative to using fresh rhubarb for my slices and so much easier to cook with.
Chazwinkle's rhubarb was the perfect alternative to using fresh rhubarb for my slices and so much easier to cook with.
Beat together the butter, sugar, almond extract and beat in the eggs.
Whisk together the ground almonds, self raising flour and baking powder. Mix into the batter.
Spread the batter into a greased baking tin and smooth off the top with a spatula.
Spread the top with rhubarb jam.
Drizzle with a little condensed milk.
Sprinkle with sliced almonds.
Bake at 180'c for 40 minutes.
Cut into squares and serve!