Ingredients – For the filling
500 grams “forced†rhubarb – pink skin – cut into 2cm pieces
150 grams caster sugar
50 ml water
For the scone topping
300 grams plain flour, plus extra for dusting
50 grams golden caster sugar
1 teaspoon Baking powder
130 grams unsalted butter, chilled
1 large free-range egg, beaten
100 ml single cream
1 beaten egg, for glazing
To Serve – English Custard or Cornish Clotted Cream.
Method
Preheat the oven to 170C or gas mark 3. Place the rhubarb in an ovenproof dish and cover with the sugar and water, bake until the rhubarb is tender, 25 to 30 minutes. Set aside to cool.
For the scone topping – sieve the flour, sugar, and baking powder into a baking bowl, grate the cold butter into the dry ingredients and mix together. Mix egg and single cream together in a separate bowl and pour onto flour mixture, mix until combined being careful not to overwork.
With floured hands, transfer the scone mixture to a floured working surface and roll out to about 2 cm thick. Cut about 8 rounds, brush with beaten egg and place in the refrigerator for about an hour to chill.
Preheat the oven to 220 degrees Celsius or gas mark 7.
To assemble the dish –place the scones on top of the rhubarb mixture and lightly sprinkle with a little caster sugar. Transfer to the preheated oven and bake for 10 minutes or until lightly golden brown.
Leave the pudding to cool a little before serving.
Serve with Cornish clotted cream or freshly made custard.
Can use this recipe with other fruit (blueberries, raspberries, blackberries and/or apple. If frozen fruit is used, allow the fruit to thaw before use.
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