Rhubarb pudding cake

Grease a 8-inch square glass dish and place the rhubarb slices at the bottom.

Set aside.

In a bowl, cream butter and 180 ml of sugar.

In another bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt.

Add the dry ingredients, alternating with milk, in the butter mixture (start and finish with the dry ingredients).

Spread the mixture over the rhubarb.

In a small bowl, mix the boiled orange juice, corn starch and orange rind.

Pour over the dough.

Cook in a preheated oven at 180°C for 45 to 60 minutes or until the top of the pudding is golden and crusty and the rhubarb topping is bubbling.

Let cool for 20 minutes.

Cut in squares and serve with a big dollop of whipped cream.


750 ml of rhubarb, sliced

45 ml of soft butter

310 ml of sugar

180 ml of flour

5 ml of baking powder

2.5 ml of cinnamon

1 ml of nutmeg

1 pinch of salt

125 ml of milk

15 ml of corn starch

5 ml of grated orange rind

125 ml of boiled orange juice

- whipped cream (optional)