Serves 6.
Not for everynight, but a delicious sometimes treat, Nice served with cream or vanilla icecream or custard.
Ingredients
2 apples, peeled, cored and cut into thin wedges
1 bunch rhubarb trimmed and cut into 2cm-thick slices (about 350 grams once trimmed)
¾ cup caster sugar
125g butter , softened + extra for greasing
1 tsp vanilla extract
2 free-range eggs
¾ cup self-raising flour
1 tsp baking powder
Icing sugar, for dusting
STEP 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup shallow (about 5cm deep) ceramic baking dish with butter. Combine apples, rhubarb and ¼ cup sugar in a medium bowl. Spoon into prepared dish.
STEP 2 Using electric hand-beaters, beat butter, remaining ½ cup sugar and vanilla together in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition.
STEP 3 Sift flour and baking powder over egg mixture. Using a large metal spoon, gently fold mixture until combined. Spoon mixture over apples and rhubarb. Bake for 50-55 minutes (cover loosely with foil when the top is golden) until sponge is cooked through and fruit is tender. Stand for 10 minutes. Dust with icing sugar
Source of this recipe and picture: http://sydneymarkets.com.au/recipes-and-produce/recipes/apple-and-rhubarb-sponge-pudding-2.html
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