Rhubarb pudding #1

Cut the rhubarb in small pieces.

Put in an oven proof dish.

Combine the flour, orange rind and the cinnamon. Sprinkle on the rhubarb and add the honey.

Sift the flour, baking powder and salt.

Beat the butter and egg, add the milk and honey, and then the sifted flour.

Spread over the rhubarb mix.

Cook in the oven at 180°C (350°F) for 25 to 30 minutes.

Remove from heat and top with 30 ml of sweet orange juice and 15 ml of honey.

Put back in the oven for 10 more minutes.


500 ml of rhubarb

125 ml of honey

5 ml of flour

5 ml of cinnamon

250 ml of flour

10 ml of baking powder

1 pinch of salt

1 beaten egg

60 ml of butter

15 ml of milk

30 ml of honey