Rhubarb sponge pud

he good thing about this pudding is that the rhubarb cooks itself under the golden sponge topping.

Serves 4

• 100g soft butter
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour, sifted
• 500g ripe rhubarb stalks
• 80g caster sugar

1. Heat the oven to 180C/Gas 4.
   
   
2. Cream the butter and caster sugar in a bowl until light. Add the eggs one at a time, beating well. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula.
   
   
3. Cut the rhubarb stalks into 2cm lengths, discarding any leaves. Arrange in a tumbled fashion in a buttered one-litre pie or baking dish and scatter with the 80g caster sugar.
   
   
4. Spoon the mixture on top of the fruit and bake for 50 to 60 minutes until the topping is a golden sponge cake and the rhubarb is tender. If the topping appears to brown too quickly in the oven, cover lightly with foil. Serve with rich cream.