675g rhubarb, trimmed and cut into bite size pieces 275g golden caster sugar (I just used white caster sugar) 175g butter, at room temp 3 eggs, beaten 175g self-raising flour
Preheat oven to 180degC
Pile rhubarb into an ovenproof 1.2 litre pie dish, with a slight mound in the middle, and sprinkle over 50 - 100g of the sugar. The amount you need depends on the sweetness of the rhubarb.
Meanwhile, place the remaining 175g sugar in a bowl with the butter and beat together until pale and fluffy. Add beaten eggs, a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
Spoon the sponge mix over the rhubarb until the fruit is completely covered. Bake for about 40 minutes (I needed to bake for longer) until the sponge is well risen, firm to the touch and golden brown. Serve straight to the table.
I just emailed you a recipe of a super easy and delicious apricot and apple crumble before I came here to find that your problem had been solved. Teaches me to be a serial RSS feed lurker.
I made a ripper rhubarb sponge pudding last week which was dead easy and delicious. Do you like/can you get rhubarb?
ReplyDeleteyes probably. Recipe?
ReplyDelete675g rhubarb, trimmed and cut into bite size pieces
ReplyDelete275g golden caster sugar (I just used white caster sugar)
175g butter, at room temp
3 eggs, beaten
175g self-raising flour
Preheat oven to 180degC
Pile rhubarb into an ovenproof 1.2 litre pie dish, with a slight mound in the middle, and sprinkle over 50 - 100g of the sugar. The amount you need depends on the sweetness of the rhubarb.
Meanwhile, place the remaining 175g sugar in a bowl with the butter and beat together until pale and fluffy. Add beaten eggs, a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
Spoon the sponge mix over the rhubarb until the fruit is completely covered. Bake for about 40 minutes (I needed to bake for longer) until the sponge is well risen, firm to the touch and golden brown. Serve straight to the table.
delicious.
From Ainsley Harriot's Just Five Ingredients
Fantastic. If I can source rhubarb (I think I'll be able to) I'll make this. I love blogging.
ReplyDeleteThe recipe says that if you cant get any rhubarb you can use thinly sliced apples or a bag of frozen mixed summer berries.
ReplyDeleteIt is fun blogging. I'm now a convert to Nathan's coffee beans. There's a second shipment about to take flight to my place.
I just emailed you a recipe of a super easy and delicious apricot and apple crumble before I came here to find that your problem had been solved. Teaches me to be a serial RSS feed lurker.
ReplyDeleteDo a Nigella Lawson and take an ice-cream cake.
ReplyDeleteRobyn - next time!
ReplyDeleteHelen - I just googled it. Looks good!
Pears in Parchment - my latest post as it turns out. A doddle and it's completely impressive.
ReplyDeleteI've got bulk pears Meredith. I might give it a go.
ReplyDeleteIt's also quince time here in Tas so I'm about to start my annual quince paste production.
Too many ideas, Simone. What are you going to do?
ReplyDeleteI'm doing Al's rhubarb. All made. Just needs to be cooked. Looking forward to trying the others.
ReplyDeletegood work.
ReplyDeleteIt tasted great. Thanks!
ReplyDeleterelief.
ReplyDeleteGive Pudim De Coco a try some time.
ReplyDelete