Rhubarb And Custard Sponge

• servings: 4

Ingredients

300g rhubarb, trimmed and chopped

½ cup caster sugar

1 tsp vanilla extract

2 tsp water

1 quantity basic vanilla custard, cooled

3/4 cup self-raising flour, sifted

½ cup caster sugar, extra

30g butter, melted

1 egg

2 Tbsp milk

Directions

Preheat oven to 160C. Place the rhubarb, sugar, vanilla and water in a saucepan over medium heat.

Cover with a tight-fitting lid and cook for 6-8 minutes, shaking the pan occasionally, or until tender. Spoon the rhubarb into 4 x 1.25-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Spoon on top of the custard and bake for 25-30 minutes or until the sponge is puffed and golden.