(Couretsy Donna Hay)


RHUBARB AND CUSTARD SPONGE

300g rhubarb, trimmed and chopped
1/2 cup caster sugar
1 tsp vanilla extract
2 tsp water
1 quantity basic vanilla custard, cooled
3/4 cup self-raising flour, sifted
1/4 cup caster sugar, extra
30g butter, melted
1 egg
2 Tbsp milk

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 1/4-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.

Serves 4.