4 oz (110 g) cooked rhubarb
1/2 stick (2 oz) 50 g butter
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 egg
1 cup (110 g) plain flour (All purpose), sifted
pinch salt
1/2 tsp baking powder
1/2 stick (2 oz) 50 g butter
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 egg
1 cup (110 g) plain flour (All purpose), sifted
pinch salt
1/2 tsp baking powder
method
1. Preheat the oven to 400°F (200°C) Gas Mk 6.
2. Butter a pie dish and layer the cooked rhubarb in it.
3. Add sugar to sweeten if desired.
4. Beat the butter and sugar until thick and creamy, then beat in the egg.
5. Sift in the flour, salt and baking powder gradually and blend in lightly.
6. If the mixture appears to be too thick, add a little milk.
7. Spread the sponge mixture over the rhubarb, and cook in the centre of the oven for about 20 minutes or until set and golden.
8. Serve hot or cold with custard or cream.
9. This pudding can also be made with cooked apple or pears instead of rhubarb.
2. Butter a pie dish and layer the cooked rhubarb in it.
3. Add sugar to sweeten if desired.
4. Beat the butter and sugar until thick and creamy, then beat in the egg.
5. Sift in the flour, salt and baking powder gradually and blend in lightly.
6. If the mixture appears to be too thick, add a little milk.
7. Spread the sponge mixture over the rhubarb, and cook in the centre of the oven for about 20 minutes or until set and golden.
8. Serve hot or cold with custard or cream.
9. This pudding can also be made with cooked apple or pears instead of rhubarb.
serving amount
serves 4
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