jennie, from riccarton...
Ruby Rhubarb Sponge
THIS IS A VERY EASY DESSERT TO MAKE . I FIRST TASTED IT IN DUBLIN,A GREAT WINTER PUDDING.I CAME HOME AND THREW FERTILIZER ON MY RHUBARB PLANT!!!! .THE SECRET IS NOT TO HAVE MUCH WATER WITH THE RHUBARB WHEN COOKING IT .I USE BIRDS CUSTARD POWDER [WHICH I BOUGHT HOME IN MY SUITCASE FROM IRELAND!!!BUT ANY GOOD QUALITY CUSTARD POWER WILL DO .I HAVE COOKED IT IN A LARGE OVEN PROOF DISH BUT IS NICER IN INDIVIDUAL
OVENPROOF DISHES
1 Votes
Since September 5th
Ingredients
- 300 GRAMS RHUBURB trimmed and chopped
- 1/2 cup CASTER SUGAR
- 1 tsp vanilla essence
- 2 tsp WATER
- 2 cups prepared custard according to directions on packet
- 4 egg yolks
- SPONGE 3/4 CUPS SIFTED SELF RAISING FLOUR
- 1/4 CUP CASTER SUGAR
- 30 GRAMS BUTTER
- 1 EGG
- 2 TABLESPOONS MILK
Directions
- PREHEAT OVEN TO 160C
- PLACE THE RHUBARB,SUGAR,VANILLA AND WATER IN A SAUCEPAN OVER MEDIUM HEAT.
- COVER WITH TIGHT FITTING LID AND COOK FOR 6-8 MINS, OR UNTILL TENDER ,SHAKINGTHE PAN OCCASIONALLY,
- SPOON THE RHUBARB INTO 4X 1 1/4 cup- capacity oven proof dishes
- TOP WITH COOLED CUSTARD WHICH HAD THE 4WHISKED EGG YOLKS ADDED TO AT THE COOKING STAGE OF THE CUSTARD
- MAKE THE SPONGE BY BEATING EGG,AND SUGAR MELTED BUTTER . ADD MILK THEN FOLD IN FLOUR
- SPOON ON TOP OF CUSTARD.THEN BAKE TILL GOLDEN BROWN
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 | 25---30 MINUTES | 20 MINS |
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