Ingredients
- Serves 6
- 600g pink forced rhubarb (approximately six stalks), cut into 2cm chunks
- 100g caster sugar
- 2 tbsp lemon juice
- 120g butter, at room temperature
- 120g caster sugar
- 150g self raising flour, sieved
- 3 eggs, room temperature
- 2-3 tbsp boiling water
- Fresh cream, to serve
- Equipment: 6 x 10cm large ramekins
Heat the rhubarb in a medium saucepan with lemon juice and sugar. Cover and cook on a medium heat for four to five minutes and remove from the heat as soon as the rhubarb starts to lose its shape.
Divide the rhubarb mixture between buttered ramekins, filling each half full. If you have too much liquid, strain it off.
Cream together the butter and sugar until well combined. Beat in the eggs, one at a time, until each is fully incorporated (if it starts to curdle, add a tablespoon of flour). Once all the eggs have been added, fold in the flour. Lastly, mix in the boiling water to form a smooth consistency. Carefully spoon or pipe the sponge mixture over the rhubarb filling.
Bake in the centre of a moderate oven, 170 degrees Celsius, for 25 minutes, until the sponge is well risen, golden and firm in the centre.
Serve with fresh cream, if you wish.
