I was given a new recipe last week, along with some rhubarb, from my friend Jenny [Deacon's Wife] who got it originally from her friend Heather [another Minister's Wife] And it is delicious. I forgot to ask if this is a cake or a pudding - but Bob and I think it can be either.
- 4oz Margarine
- 7oz Caster Sugar
- 2 Eggs
- 3 tablespoons Milk
- 8 oz Plain Flour [or use Self Raising and omit BP]
- 1 level tsp Baking Powder
- 1lb Rhubarb
- Icing Sugar to dredge [optional]
- Preheat oven 180ºC, grease shallow oblong tin 13" X 9"
- Wash and trim rhubarb, cut to 1" lengths
- Cream marg and sugar till light and fluffy
- Beat in eggs, add flour and milk to make soft dropping consistency
- Spread mixture evenly in tin, level top**
- Arrange rhubarb in rows at ½" intervals over mixture***
- Bake for 35-40 mins
- Remove from oven, sprinkle with sugar, slice and serve.
** I was anxious that there seemed inadequate mixture, but in fact it was fine once cooked.
*** Next time I shall use slightly fewer pieces and leave a little more space between them, to make wider 'window frames'
Here it is before and after cooking - you can see that before, the rhubarb is just sitting on the top - afterwards the sponge has risen well to surround it. Once cooled, I cut out the little windows - many I did as 'single pane' and few I did as 'doubles'
They've been packed carefully and frozen - and I'll thaw them and dredge with sugar before serving. A few crumbled when sliced, so needed to be sampled. They were delicious .
Thank you Jenny [and Heather]