A childhood favourite in cake form.
Stewed rhubarb and homemade coconut custard dotted in and around the sponge with a walnut crumble topping.

Storage

You’ll get 3-4 days out of your Rhubarb and Custard Crumble. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

The Rhubarb and Custard Crumble is available for the cold months so you have that rich indulgence when you really need it.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *Maple syrup, *Rhubarb, *vanilla bean, *ginger, *white rice flour, *turmeric, *walnuts

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic