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Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Monoand Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphat E, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Polyglycerol Esters Of Fatty Acids, Partially Hydrogenated Soybean Oil, Cellulose Gum, Artificial Flavors, Xanthan Gum, Maltodextrin, Modified Cornstarch, Colored with (Yellow 5 Lake, Red 40 Lake).
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  1. Barb Schaller’s famous custard cake – with raspberries
  2. Rhubarb and cream cheese cake
  3. Chocolate fudge cake
  4. Rhubarb crumble with proper custard
  5. Rhubarb sorbet
February 22nd, 2010 | Tags: , , , , | Category: Sweet recipes

5 comments to Rhubarb and custard cake

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