rhubarb and ginger sponge pudding
rating:
400g rhubarb, chopped into pieces - 1" should do it
60g soft dark brown sugar
1 tsp (or more - up to you) grated fresh ginger
120g butter
120g caster sugar
2 eggs, lightly beaten
120g ground almonds
2 tbsp self-raising flour
Preheat the oven to 180C/350F/Gas Mark 4.
Poach the rhubarb with the ginger until it is just starting to soften, then put in the bottom of an ovenproof dish, and add the brown sugar.
Cream the butter and sugar until smooth and fluffy. Beat in the eggs a little at time , Stir together the almonds and flour, then gently fold into the mixture. Spread on top of the rhubarb.
Cook near the top of the oven for 50 minutes to 1 hour, until golden brown.
Serve with double cream, clotted cream, custard, ice cream - whatever takes your fancy.
