Rhubarb & apple pudding

Preparation Time 25 minutes
Cooking Time 65 minutes

Ingredients (serves 6)
* Melted butter, to grease
* 2 bunches (about 800g) rhubarb, trimmed, washed, cut into 2.5cm pieces
* 3 (about 550g) granny smith apples, peeled, cored, chopped
* 2 tbs fresh lemon juice
* 215g (1 cup) caster sugar
* 125g butter
* 190g (1 1/4 cups) self-raising flour
* 35g (1/4 cup) custard powder
* 160ml (2/3 cup) milk
* 2 eggs
* 1 tsp vanilla essence
* 25g (1/4 cup) flaked almonds
* Icing sugar mixture, to dust
* Double cream, to serve


Method
1. Preheat oven to 180°C. Brush a 2L (8-cup) capacity ovenproof baking dish with butter to lightly grease.
2. Place rhubarb, apple, lemon juice and 55g (1/4 cup) of the sugar in prepared dish and stir to combine. Cover with foil. Bake in oven for 25 minutes or until tender.
3. Meanwhile, use an electric beater to beat the butter and remaining sugar in a bowl until pale and creamy. Add flour, custard powder, milk, eggs and vanilla, and beat until just combined. Spoon over fruit. Sprinkle with almonds. Bake in oven for 40 minutes or until a skewer inserted in the centre comes out clean.
4. Dust pudding with icing sugar and serve with cream.

Notes & tips
* Make this recipe up to 1 1/2 hours ahead.

Source
Australian Good Taste - Page 44
Recipe by Kerrie Sun