This is yummy with custard - more an idea than a receipe and can be adapted to suit
I roughly slice lots of rhubard into chunks, cover generously with demerera sugar and bake in the oven at 160 until very soft and a few edges blacken/caramalise. Drain well (syrup can be used as a sauce to serve) and leave to cool. Whizz up your favourite sponge mixture - this is the good old Victoria for me. Spoon over the rhubarb (I put mine into one of my pyrex shallow dishes I use for lasagne) and bake as receipe says for the sponge. The fruit keeps the sponge wonderfuly moist and this can be serves, hot, cold and from the fridge days later. ENJOY!
I roughly slice lots of rhubard into chunks, cover generously with demerera sugar and bake in the oven at 160 until very soft and a few edges blacken/caramalise. Drain well (syrup can be used as a sauce to serve) and leave to cool. Whizz up your favourite sponge mixture - this is the good old Victoria for me. Spoon over the rhubarb (I put mine into one of my pyrex shallow dishes I use for lasagne) and bake as receipe says for the sponge. The fruit keeps the sponge wonderfuly moist and this can be serves, hot, cold and from the fridge days later. ENJOY!