1 hour 40 minutes 
Serves 2 
Easy 1. Firstly make the crumble by mixing all ingredients together and baking in the oven on 180C. Put aside once golden.
2. Then make the rhubarb, add 1 stalk with water and maple syrup in a pan until soft. Place aside.
3. Mix the custard ingredients together in a separate bowl.
4. Make the pancake batter, mix all the ingredients together, besides the banana and place aside for 15 minutes to expand slightly.
5. Preheat pan on stove on low/medium heat (it keeps the pancakes fluffy). Grease the pan and add 1/4 cup of batter into the centre. Flip gently to keep the thickness.
6. Add pancakes with custard in each layer. Top with more custard rhubarb. Add left over syrup from the rhubarb on the plate with the crumble and top with Joe & Seph's Vegan Salted Caramel Popcorn. Enjoy!
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!
