Ingredients
Step 1:
- 700g chopped rhubarb
- 100g sugar
- 2 tps vanilla extract
- 1 orange, juice and zest
- 1/2 tsp ginger powder
Step 2:
- 150g castor sugar
- 150g soft butter
- 4 eggs
- 1 tps Vanilla extract
- 190g self-raising flour
- 60mls milk
- Pinch of salt
Method
Step 1:
- Put all ingredients in a saucepot and simmer for 5 mins till soft, lightly grease oven-proof with butter and spoon in rhubarb.
Step 2:
- Beat the Butter and Castor Sugar till light and creamy. Beat in each egg one at a time, mix in milk and vanilla, fold in sieved flour and salt.
- Spoon mixture over rhubarb, you could sprinkle some almond flakes and demerara sugar over sponge mixture. Place in preheated oven at 180° for 30 to 35 minutes. Dust with icing sugar.
- Serve warm with custard and cream.
