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
150ml/¼ pt Milk
Extra Golden Sugar
Whipped cream or Ice cream to serve
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a deep ovenproof baking dish.
- 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.
- Meanwhile, put all the ingredients for the batter into a bowl and beat well to make a batter.
- 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.