Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Rhubarb, almond & custard sponge pudding
Serves 8
Prep:
Cook:
Celebrate rhubarb with a moreish sponge pudding with custard and almond flavours. Enjoy with ice cream or double cream for a crowd-pleasing comfort dessert
Skip to ingredients
- 800g rhubarb
- 250g golden caster sugar
- 2 tsp vanilla bean paste
- 200g salted buttersoftened
- 3 eggs
- 400g can custard
- 150g ground almonds
- 200g self-raising flour
- ½ tsp baking powder
- cold double cream or ice cream, to serve
For the topping
- 25g flaked almonds
- 1 tbsp demerara sugar(optional)
Nutrition: Per serving
- kcal630
- fat36g
- saturates15g
- carbs61g
- sugars40g
- fibre3g
- protein13g
- salt0.89g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Cut the rhubarb into 3-4cm pieces, then tip into a roughly 24 x 30cm baking dish along with 100g of the sugar and half the vanilla bean paste. Stir together, then cover and roast for 15-20 mins, or until almost tender. Remove from the oven and set aside. Taste and add a little more sugar if the rhubarb is too tart.
step 2
Put the remaining 150g sugar, the rest of the vanilla and the butter in a bowl, and beat together for 4-5 mins using an electric whisk until lightened in colour and very fluffy. Crack in the eggs, one at a time, beating well after each addition. Beat in half the custard. Once everything is well combined, sprinkle in the ground almonds, flour and baking powder. Fold in using a spatula until no flour remains.
step 3
Spoon the mixture over the baked rhubarb and spread out as best as you can. Spoon over the remaining custard in dollops, swirling it into the batter slightly using a cutlery knife. Scatter over the flaked almonds and demerara sugar, if using, then bake for 35-40 mins, or until browned on top and risen. Leave to stand for 5 mins, then serve warm with cold double cream or scoops of ice cream.
