RHUBARB SPONGE PUDDING

Serves 6

Prep 25 min

Cook 1 hour

melted butter, to grease

800g rhubarb, washed, trimmed

and cut into chunks

1 tbsp (15ml) lemon juice

1½ cups (375ml) castor sugar

125g butter

1¼ cups (310ml) self-raising flour

4 tbsp (60ml) custard powder

2/3 cup (160ml) milk

2 eggs

1 tsp (5ml) vanilla essence

4 tbsp (60ml) flaked almonds

icing sugar, for dusting

cream, to serve

1 Preheat oven to 180°C. Lightly grease a medium ovenproof baking dish with butter.

2 Place the rhubarb, lemon juice and 1 cup (250ml) of the castor sugar into the prepared dish and stir. Cover with foil and bake in the oven for 25 minutes or until tender.

3 Use an electric beater to cream the butter and remaining castor sugar in a bowl until pale. Add the flour, custard powder, milk, eggs and vanilla essence. Beat until well combined.

4 Spoon the batter over the cooked rhubarb and sprinkle with almonds. Return to the oven for 40 minutes or until a skewer inserted in the centre comes out clean. Dust with icing sugar and serve warm with cream.

#rhubarb #pudding