450g/1lb Rhubarb (5 to 6 stalks)

125g/4oz Shamrock Golden Caster Sugar


75g/3oz Odlums Cream Plain Flour

50g/2oz Butter (melted & cooled)

50g/2oz Shamrock Golden Caster Sugar

3 Eggs

150ml/¼ pt Milk

Pinch Cinnamon

Pinch Ginger

To Finish

Extra Golden Sugar

Whipped cream or Ice cream to serve


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a deep ovenproof baking dish.
  2. Clean the rhubarb, top and tail it then cut into 3cms/1” lengths. Toss the rhubarb in the sugar and place in the prepared dish. Cover with tin foil and place into oven for about 30 minutes until juices start to appear.
  3. Meanwhile, put all the ingredients for the batter into a bowl and beat well to make a batter.
  4. Pour this over the rhubarb, scatter with a few tablespoons of sugar and return to the oven for about 25 minutes until golden and puffy. Serve hot with ice cream or whipped cream.