Rhubarb, almond & custard sponge pudding recipe | Good Food

Units:

800g rhubarb
250g golden caster sugar
2 tsp vanilla bean paste
200g salted butter
softened
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)

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.