Not particularly healthy but delicious! Good if there are going to be a lot of people and you are only going to have a small portion; when there's not many about the temptation is to eat a lot Can be served with cream if you're feeling unhealthy but I personally prefer it with a bit of natural yoghurt

Ingredients

For the filling:
1	kg rhubarb
50	g caster sugar
1	tablespoon butter
1	tablespoon vanilla extract
1	tablespoon corn flour
For the topping:
150	g plain flour
1	teaspoon baking powder
110	g unsalted butter
3	tablespoon sugar
3	tablespoon demerara sugar

Directions

1. preheat oven to 190 degrees C
   
   
2. Toss sliced rhubard in pan on heat with sugar, butter, vanilla and cornflour for about 5 minutes until the butter has melted and everything has oosed together
   
   
3. Tip into pie dish (21cm diameter and 4cm deep)
   
   
4. Put flour and baking powder into a bowl and rub in the cold, diced butter; it should resemble rough oatmeal. Stir in the sugar with a fork and pour over the rhubarb filled dish. Take care to cover the fruit right to the edges to ensure that as little as possible spills over
   
   
5. Bake for 35-45 minutes
   
   

Categories

Fruits, Dessert

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat High in sugar Contains alcohol