Rhubarb and Custard
Rhubarb and Custard; the ultimate pair, a match made in heaven!
Our Queen Vic sponge has been given the ultimate makeover with a thick and creamy custard Crème Mousseline (that's a fancy French pastry cream to most of us). We've also teamed up with our friends at Single Variety Jam Co. to use their stunning Harbinger Rhubarb Preserve, which has been lovingly spread through the middle and marbled into the surface! Sliced into 21 beautiful portions.
21 pre-cut portions
We're all sold out! We've baked the last of these, but there's a new Small Batch Bake every week.
Wholesale Rhubarb and Custard Cake
Net weight: 2.74
Best eaten within: 3 days from defrost
Frozen shelf life: 1 month
Allergens: Wheat, Milk, Eggs
Allergens handled in the bakery: Milk, Egg, Soya, Mustard, Sulphites, Celery, Fish, Cereals containing Gluten (Wheat, Oats, Barley, Spelt, Rye), & Tree nuts (source manufacturer may handle Peanuts).
Nutritional Data (per 100g)
Energy (KJ): 1453.4
Energy (Kcal): 347.3
Fat (g): 18.6
- of which saturates (g): 9.5
Carbohydrates (g): 40.4
- of which sugars (g): 25.4
Fibre (g): 0.8
Protein (g): 4.5
Salt (g): 0.54
WHEAT flour (calcium carbonate, iron, niacin, thiamin), Harbinger rhubarb jam 16% (Harbinger rhubarb, sugar, lemon juice, natural pectin), salted butter (MILK), sugar, whole MILK, free-range EGG, pink rhubarb 3%, free-range EGG yolk, rapeseed oil, custard powder 1% (maize starch, salt, flavouring, colour (annatto norbixin)), raising agent (diphosphates, sodium carbonates, WHEAT flour (calcium carbonate, iron, niacin, thiamin)), vanilla extract, freeze-dried raspberry, vanilla paste.
For allergens, including cereals containing gluten see ingredients in BOLD