Rhubarb Custard Crepe Cake
Ingredients
- 2 cups /400g flour
- 3 cups /700ml kefir
- 1 cup /235ml water
- 2 eggs (large)
- 3 tbsp sugar
- 1 tsp salt
- 1 tsp baking soda
- 3 tbsp oil
- 1 cup /100g caster sugar
- 1 lbs /450g chopped rhubarb
- 1/3 cup /80ml water
- 5 tbsp Bird's custard powder
- 7 tbsp sugar
- 3 cups /720ml whole milk
- 1 cup /240ml single cream
- 1 vanilla bean (seeds scraped out)
- 2 tbsp butter
- 1/4 cup /60ml rhubarb syrup
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