In article >,
"Virginia Tadrzynski" > wrote:

> "Old Mother Ashby" > wrote in message
> ...
> > I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
> > a child, it was too tart the way Mum did it.
> >
> > However, it's in season and in this weather I like a dessert at the
> > weekend. So last night I tried a recipe from the ever dependable Jill
> > Dupleix, for rhubarb and apple sponge pudding.
> >
> > Rhubarb and apple chunks, with two tablespoons of orange juice and
> > sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> > from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
> > flour (the good old rule of three), 50 minutes in a moderate oven. Not
> > bad at all, though I'm still not entirely convinced about rhubarb.
> >
> > Christine
>
> Try Barb's Rhubarb custard cake.....it's to die for.
> -Ginny

Thanks, Ginny. I made it on Friday night for The Fab Five on Saturday
(see my website) and we never got around to it. Three nights later
(tonight) I cut the first piece and it is still awesome! I used a Betty
Crocker mix and melted 1/3 cup butter instead of using salad oil. Dense
and delicious. The custard bottom is is very rich and delicious. It
has kept, covered, in the fridge very nicely, I'll try to offload it
tomorrow, though - don't want to push my luck.

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."