INGREDIENTS to serve 6 people :-
|
Base :- |
||||||
|
500 |
g |
1 |
lb |
rhubarb |
||
|
25 |
g |
1 |
oz |
granulated sugar |
||
|
Topping :- |
||||||
|
250 |
g |
½ |
lb |
self raising flour |
||
|
1 |
teaspoon |
baking powder |
||||
|
1 |
teaspoon |
cinnamon powder |
||||
|
1 |
teaspoon |
ground ginger |
||||
|
50 |
g |
2 |
oz |
granulated sugar |
||
|
75 |
ml |
3 |
fl oz |
plain low fat yoghurt |
||
|
50 |
ml |
2 |
fl oz |
skimmed milk |
||
METHOD :-
Wash & trim the rhubarb, and cut into even sized pieces.
Arrange evenly in a circular 8" sponge tin, and lightly sprinkle the sugar over the rhubarb.
Sieve the flour, baking powder, and spices into a large mixing bowl and stir in the sugar.
Add the yoghurt and milk to form a soft elastic dough.
Knead the dough lightly until just combined and shaped to fit the circular sponge tin.
Place the dough on top of the rhubarb.
Bake at the top of the oven at Gas mark 7 / 425oF. / 210oC. for 30 - 40 minutes, until it is well risen, golden brown, and sounds hollow when tapped on top.
Allow to cool slightly before turning out onto a plate.