Saturday, 2 April 2011


I got a shock last week. I was told that my rhubarb was ready. My poor forgotten rhubarb left to its own devices over the winter months. It knew spring was coming and was bursting with pink shoots when I finally caught on. It made the most delicious pudding.

Rhubarb and vanilla sponges (serves 2)..........

4 rhubarb stalks
2 tbsp light brown sugar
1 large egg
50g self raising flour
1 tsp baking powder
50g caster sugar
50 soft butter
2 tsp vanilla extract

Chop the rhubarb into 2cm chunks and put in a pan with the brown sugar and a couple of tbsp of water. Put on a low heat and leave to soften.

Preheat the oven to 180'c. Mix all the sponge ingredients together in a small bowl. Butter a ramekin with melted butter and pop in the fridge for a couple of minutes. Butter again. Spoon the rhubarb mixture into the ramekin. Then add the sponge.

Bake in the oven for 15-20 minutes.

Carefully turn out and serve with custard or clotted cream.

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