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Postcard : A bunch of Rhubarb - delicious with Birds Custard
Cards from Mary Evans Picture Library
A bunch of Rhubarb - delicious with Birds Custard
A bunch of Rhubarb - delicious with Birds Hot Custard Sauce - featuring a recipe for Rhubarb Charlotte Date: 1915
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14356502
© Mary Evans / Grenville Collins Postcard Collection
Advertorial Brand Bunch Charlotte Classic Custard Dessert Nov15 Pudding Recipe Rhubarb Sauce Stalks
Postcards (8 pack of A6)
Set of 8, A6 Postcards, featuring the same image on all cards in a set. Printed on 350gsm premium white satin card, the back of the postcard includes space to write messages and an area for the address and stamp. Size of each postcard is 15cm x 10.6cm.
Photo postcards are a great way to stay in touch with family and friends.
Estimated Image Size (if not cropped) is 9.9cm x 15cm (3.9" x 5.9")
Estimated Product Size is 10.6cm x 15cm (4.2" x 5.9")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with portrait (vertical) orientation to match the source image.
EDITORS COMMENTS
A Delightful Rhubarb Charlotte with Birds Hot Custard Sauce: A Timeless English Dessert Recipe from 1915 This charming photograph showcases a beautiful bunch of vibrant red rhubarb stalks, ready to be transformed into a classic English dessert. The rhubarb, with its tart and slightly sweet flavor, is the perfect base for a Rhubarb Charlotte, a delightful pudding that has stood the test of time. The Rhubarb Charlotte is a true classic, and when served with Birds Hot Custard Sauce, it becomes an unforgettable dessert experience. The velvety smooth and rich custard sauce complements the tangy rhubarb perfectly, creating a harmonious balance of flavors and textures. To make this delectable dessert, begin by preparing the rhubarb Charlotte. Arrange the stewed rhubarb in a mold, cover it with sponge cake, and top it off with more stewed rhubarb. Once set, turn it out onto a plate and serve it with a generous pouring of Birds Hot Custard Sauce. This photograph, taken in 1915, is a testament to the enduring popularity of this dessert. The rhubarb, with its rich history and versatility, continues to be a beloved ingredient in kitchens around the world. So, gather your ingredients, roll up your sleeves, and prepare to indulge in a timeless dessert experience. Recipe for Rhubarb Charlotte: Ingredients: - 1 lb rhubarb, trimmed and cut into 1 inch pieces - 1 lb sponge cake, crumbled - 1/2 lb butter - 1 lb sugar - 4 eggs - 1 lb flour Instructions: 1. Cook the rhubarb with 1 lb sugar and a little water until tender. 2. Line a Charlotte mold with sponge cake, pressing it down firmly. 3. Spread a layer of stewed rhubarb over the cake. 4. Repeat the layers until the mold is filled. 5. Bake in a preheated oven at 350°F (175°C) for 1 hour. 6. Serve with Birds Hot Custard Sauce.
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