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

1. Grease and line a 18cm (7inch) cake tin
2. Cream together 50g butter and the soft brown suger
3. Spread evenly over bottom of tin
4. Cut rhubarb into 2-3inch chunks and half
5. 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
6. Arrange the rhubarb on top of butter suger mix in cake tin
7. Cream together the remaining butter and caster suger until pale and fluffy
8. 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
9. 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!