The second instalment of my rhubarb experimentation!
After my husband’s comment that I haven’t made any puddings (just cakes) for my blog so far, I thought I’d better get on the case!
I was tempted to go for rhubarb crumble, but I fancied more of a challenge. So I came up with this rhubarb and almond pudding. It’s a tasty, squidgy pud, that’s made without flour. The tartness of the rhubarb complements the sweetness of the sponge nicely.
If you want a firmer sponge then I’d suggest swapping 50g of the ground almonds for 50g of self raising flour when making the almond mixture.
Rhubarb and Almond Pudding (Serves 6):
- 400g rhubarb, washed and chopped into 1 inch chunks
- 300g golden caster sugar
- 200g ground almonds
- 200g unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- pinch of salt
- 50g toasted flaked almonds
- Cream/crème fraiche or ice cream to serve
- Preheat the oven to 180c and place the rhubarb in a large dish (approx. 18x25cm). Sprinkle 100g of the sugar over the rhubarb and put to one side
- In a large bowl, whisk the ground almonds, butter, the other 200g of sugar, eggs, vanilla extract and salt to a thick paste. Spread this mixture over the rhubarb and then sprinkle the chopped almonds over the top. Place in the oven and cook for 40-45 minutes – until the top looks nicely browned.
- Take out of the oven and leave to cool for a couple of minutes before serving. Serve with nice with a dollop of cream, crème fraiche or ice cream.