There's no better time than winter to enjoy a sweet, fruity treat. And rhubarb is still around, so this pudding makes a nice change from crumble. This pudding is best served warm, with either runny cream, custard, or icecream.
For the rhubarb
| 1 bunch | Rhubarb, at least 5 decent stems, chopped into pieces, approx. 3 cups chopped (Main) |
| 2 Tbsp | Brown sugar |
| 1 | Orange, zest and juice |
| 1 pinch | Ground cinnamon |
| 1 cup | Water |
For the dough
| 200 g | Butter, softened |
| 200 g | Caster sugar |
| 2 | Eggs |
| 2 tsp | Vanilla extract |
| 320 g | Plain flour |
| 2 tsp | Baking powder |
Directions
- First, stew your rhubarb (this can be done in advance and kept in the fridge). Place rhubarb, sugar, orange zest and juice, cinnamon, and water in a medium saucepan on a medium-high heat. Bring to the boil, then reduce to a simmer. Simmer gently for about 25 minutes, until water is absorbed and rhubarb is very soft.
- Preheat oven to 175C.
- Cream the butter and sugar until pale and fluffy. Add the eggs and the vanilla, and continue beating until well incorporated. Gently fold in the flour and baking powder, and mix to form a soft dough.
- Grease and line a rectangular baking tray. Place two-thirds of the dough in the bottom of the baking tray and press down. It should be about 1-2cm high, depending on your tray size.
- Add the rhubarb, and spread all over the dough. With the remaining dough, crumble it on top of the rhubarb in chunks.
- Bake for 30 minutes, until the top is golden and risen. Allow to cool slightly in the tray before serving warm.