Rhubarb Cake Pudding

Name: Rhubarb Cake Pudding
Yield: Serves 4
Ingredients: pinch salt; 75 g/3 oz self-raising flour; icing sugar; 2 tablespoons water; 1 egg; 50 g/2 oz castor sugar; 50 g/2 oz butter; little grated orange rind; 100 g/4 oz castor or soft brown sugar; 100 g/4 oz castor or soft brown sugar; 450 g/1 lb early rhubarb

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

The slender stalks of early rhubarb have a pale pink colour and a delicious flavour. To use them in a hot rhubarb pudding seems a sensible idea for cold January days.

Ingredients

450 g/1 lb early rhubarb
100 g/4

Dessert
January
Vegetarian

Method

Wash and trim the rhubarb. Cut the stalks into 2.5 - cm (1 - in) lengths and put into a buttered 1 - litre