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Blushing betty
Blushing betty
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Exciting and bold dessert that demands attention!
Ingredients:
  • 1 1/2 bunches (20 stalks) rhubarb, trimmed, cut into 4cm pieces
  • 70.95 gm caster sugar
  • 1 tsp finely grated orange rind
  • 65.63 gm orange juice
  • 75g butter, softened
  • 107.50 gm caster sugar
  • 2.20 gm vanilla extract
  • 1 egg
  • 150.00 gm self-raising flour
  • 64.38 gm milk
  • Icing sugar mixture, to serve
  • Custard or double cream, to serve
Instructions:
  • First, preheat your oven to 190C/170C fan-forced. Then, lightly grease a 6 cup-capacity, 5cm-deep, square baking dish. In a bowl, mix rhubarb, sugar, orange rind, and orange juice together. Transfer the mixture into the greased dish.
  • Using an electric mixer, whisk together butter, sugar, and vanilla until creamy. Incorporate the egg. Gradually mix in half of the flour until combined. Add half of the milk and stir until smooth. Repeat with the remaining flour and milk. Spread the mixture over the rhubarb and ensure the top is even.
  • Bake uncovered for 30 minutes until golden, then cover with foil and bake for an additional 15 minutes until the sponge is firm to the touch. Allow it to rest for 5 minutes, then dust with icing sugar before serving with custard or cream.

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