The good thing about this pudding is that the rhubarb cooks itself under the golden sponge topping.
Heat the oven to 180°C/Gas 4. Cream the butter and sugar together in a bowl until light. Add the eggs, one at a time, beating well. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula.
Cut the rhubarb stalks into 2 cm lengths, discarding any leaves. Arrange in a tumbled fashion in a buttered 1 litre pie or baking dish and scatter with the 80 g caster sugar.
Spoon the mixture on top of the fruit and bake for 50 to 60 minutes until the topping is a golden sponge cake and the rhubarb is tender. (If the topping appears to brown too quickly in the oven, cover lightly with foil.) Serve with rich cream.
© 2002 Jill Dupleix. All rights reserved.