2 eggs, whisked
4oz brown sugar
2oz plain flour
1/2 teaspoon ground ginger
1oz melted butter
1/2 pint milk
Method
- Beat 3oz of the sugar into the eggs.- Add the flour and ginger, beating well.
- Add the butter and milk to form a batter.
- Put the rhubarb and the remaining sugar into a buttered ovenproof dish.
- Pour the batter over the rhubarb.
- Bake at 180 degrees centigrade until golden brown and firm to the touch.
1 comment:
This is good with slightly more powdered ginger than the recipe states, and/or the addition of a small amount of finely chopped root ginger mixed with the rhubarb.
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