Rhubarb Sponge Pudding
Mary Lou and
John hosted a lovely dinner on July 1 to celebrate Canada Day with some of
their out-of-town visitors. The delicious dinner was followed by a yummy
dessert made with rhubarb from their garden.
Ingredients:
1 pound (about 3
cups) rhubarb, cut in 1-inch pieces
1/3 cup
Lyle’s Golden Syrup (or substitute maple syrup)
½ cup
room-temperature butter, diced
½ cup granulated
sugar
2 eggs, beaten
together
¾ cup
self-rising flour
Method:
Preheat oven to
375 F.
Place rhubarb in
a well-buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup
on top.
Beat butter and
sugar together in a bowl with a hand mixer until light and fluffy. Beat in
eggs. Gently fold in flour. Spread mixture on top of rhubarb.
Bake for 30 to
35 minutes or until a toothpick comes out clean.
Serve while
still warm with custard (Bird’s British custard powder recommended), whipping
cream or ice cream.
Serves 6
Yum! Thanks, Patty.
ReplyDeleteIt was yum! Now we need Jen's.
ReplyDeleteIf you do not have self raising flour, you can substitute. Here are the proportions.
ReplyDeleteOne cup of all purpose flour, 1 1/2 tsp baking powder and and 1/2 tsp of salt.
Then measure out your 3/4 cup. Works like a charm! Mary Lou