Spiced rhubarb upside down pudding
Spiced rhubarb upside down pudding
Ingredients:
- 150g butter
- 50g soft dark suger
- 2 tsp cinnamon
- 300g rhubarb
- 100g caster sugar
- 2eggs beaten
- 175g self raising flour
Cooking instructions:
- Grease and line a 18cm (7inch) cake tin
- Cream together 50g butter and the soft brown suger
- Spread evenly over bottom of tin
- Cut rhubarb into 2-3inch chunks and half
- Put a couple of tablespoons on caster sugar into a frying pan add 1 tbs water, once bubbling add rhubarb and leave to simmer until soft
- Arrange the rhubarb on top of butter suger mix in cake tin
- Cream together the remaining butter and caster suger until pale and fluffy
- Add the beaten egg and flour and cinnamon a little at a time. Beat well after each addition. Spread the mixture on top of the rhubarb
- Bake in the oven a 180c (350F) for 45 minutes
Turn out onto a warmed plate and serve warm with cream or ice cream…
Enjoy!
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