I love an Eve's pudding so I have based this one one but used rhubarb instead of apples. It is an easy bake and perfect for a Sunday lunch dessert.
I have used lovely early pink rhubarb but it works just as well with later rhubarb and is a great way to use up a few sticks from the garden if like me you only have a small root.
I like to use vanilla bean paste in this recipe so the cake tastes of vanilla and not the artificial taste you get from extract. If you don't have any paste you can use extract but I would use a little less of it.
It think it is perfect served with custard but fresh cream would also be a great accompaniment for a lighter dessert.
Start by roasting the rhubarb - Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Chop the rhubarb into 2-3cm lengths and place the arhubarb into a deep baking tray and sprinkle with sugar.
Cover with foil and place in the oven for 10-15 minutes until soft but not falling apart
Set aside and leave to cool.
Grease a heatproof dish (approx 25cm x 18cm) with butter.
In the bowl of a stand mixer beat the butter and sugar until light and fluffy.
Add the eggs and vanilla and mix again.
Add the flour and baking powder and mix again.
Finally add the milk and mix.
Put the cooled rhubarb into the baking dish in an even layer.
Spread the cake mixture over the rhubarb and level.
Bake in the pre-heated oven for 35-40 minutes.
Serve warm with custard.
Rhubarb & Vanilla Pudding
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 55 minutes
Ingredients:
Rhubarb base
400g Rhubarb (cut into 2-3 cm lengths)
100g Caster sugar
Cake
150g Soft Unsalted Butter
150g Caster Sugar
3 Large Eggs
1 tsp Vanilla Bean Paste
150g Self Raising Flour
1 tsp Baking powder
1 Tbsp Milk
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Chop the rhubarb into 2-3cm lengths
Place the rhubarb into a deep baking tray and sprinkle with sugar. Cover with foil and place in the oven for 10-15 minutes until soft but not falling apart
Set aside and leave to cool.
Grease a heatproof dish (approx 25cm x 18cm) with butter.
In the bowl of a stand mixer beat the butter and sugar until light and fluffy.
Add the eggs and vanilla and mix again.
Add the flour and baking powder and mix again.
Finally add the milk and mix.
Put the cooled rhubarb into the baking dish in an even layer.
Spread the cake mixture over the rhubarb and level.
Bake in the pre-heated oven for 35-40 minutes.
Serve warm with custard.
Sarah's extra slice......
I prefer to use vanilla bean paste but you can use vanilla extract or essence if you prefer.
Why not make your own custard?
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