Rub a little butter around a 18x28cm/7x11” ovenproof dish and pre-heat the oven.
Put the butter and sugar into a mixing bowl and beat until light and fluffy.
Crack the egg into the bowl and beat well.
Add the flour and milk and stir until combined.
Wash, dry and slice the rhubarb into 3xm/1” lengths.
Add the rhubarb to the mixing bowl and stir.
Tip the mixture into the prepared dish and smooth the top.
Bake for 40–45 minutes.
18x28cm/7x11” ovenproof dish
180°C, Fan 160°C, 350°F, Gas 4
This pudding is light, fluffy and delicious. I added a sprinkle of sugar over the rhubarb before coating the batter over as I couldn’t believe it was going to be sweet enough without it but it probably would have been fine. A more refined alternative to crumble. Definitely one of my staples now.
16 May 2019
This recipe is basically a fruit sponge pudding, with the fruit mixed though rather than as a layer at the bottom, and is a good way of using up some of that surplus rhubarb in your garden. Makes a change from plain stewed. I followed the recipe pretty exactly, and it was quick and easy to make (only make sure the butter is softened). Nice to eat; the tartness of the rhubarb certainly comes through. I only had plain yogurt in, so had it with that, but the extra sweetness of custard would make a much better combination. I would definitely make this again.