Recipe Rhubarb Pudding

A delicious and comforting rhubarb pudding with a hint of vanilla, excellent served with custard or vanilla ice cream. Servings: 6 people

INGRÉDIENTS115 g / 4 oz self-raising flour, 1 pinch of salt, 55 g / 2 oz butter or margarine, cut into pieces, 2 teaspoons vanilla sugar, 115 g / 4 oz granulated sugar, 450 g / 1 lb young rhubarb, cut into 2 cm / 3/4 inch pieces, 140 ml / 1/4 pint of milk

PRÉPARATION

1. Preheat the oven to 200°C (390°F fan), 180°C (390°F), Gas Mark 6.
2. Sift the flour and salt into a mixing bowl.
3. Add the butter/margarine and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the sugar, vanilla sugar, and rhubarb.
5. Then whisk in the milk to form a thick batter.
6. Pour into a greased 1-liter (1 3/4-pint) baking dish and bake for 40 minutes, or until golden brown.
7. Serve immediately, dusted with icing sugar, with cream English or vanilla ice cream.