Ingredients
- 150 g of caster sugar
- 1 tsp of vanilla bean paste
- 3 tbsp of demerara sugar
- 75 g of plain flour
- 3 medium eggs, beaten
- 375 ml of whole milk
- 30 g of butter, melted, plus extra to grease
- 1 orange, zested
- 500 g of rhubarb, chopped into 2cm chunks
Method
Step 1
Place the rhubarb in a bowl, sprinkle over 4 tbsp caster sugar and stir in the vanilla paste. Macerate for 30 minutes, until syrupy.Step 2
Preheat the oven to 180C/Gas 4. Grease a baking dish big enough to fit the rhubarb in one layer and sprinkle on half of the demerara sugar.Step 3
Sift the flour and ¼ tsp salt into a mixing bowl and stir in the remaining caster sugar. Make a well in the centre and beat in the eggs, milk and butter to make a smooth batter. Stir in the orange zest and pour over the rhubarb.Step 4
Bake for 20-30 minutes, until set with a slight wobble. Sprinkle with the remaining demerara sugar.