1 1/2 lb Fresh rhubarb
4 oz Butter
3 oz Sugar plus extra for
-sprinkling
2 Free-range eggs
4 oz Flour
1 ts Ground ginger
FOR THE TOPPING
3 oz Butter
4 oz Flour
2 oz Sugar
Icing sugar to finish
1. Preheat the oven to 180?C/350?F/Gas mark 4. Prepare the rhubarb by
trimming off the leafy tops and the pale pink root slivers at the base of
each stalk. Rinse and chop into 1in / 2cm chunks.
2. Cream the butter and sugar together and when light and fluffy add the
eggs one at a time heating well. Fold in the flour and the ground ginger.
Spoon the mixture into a greased and lined 8in tin. Cover with the prepared
rhubarb and sprinkle with sugar.
3. Make the topping by rubbing the butter into the flour until it resembles
breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 3/4
hour until firm and springy to the touch. Allow to cool and dust with icing
sugar before serving.
Yields
1 servings