This is a very simple and very delicious dessert. If making for a dinner party the dessert can be prepared a few hours ahead and refrigerated until ready to bake. If you already have stewed fruit on hand, use instead of the apple and rhubarb (you do not need to add the orange juice or extra sugar.)
Preparation: 20-30 minutes plus cooking
100g soft butter
100g caster sugar
100g sifted self-raising flour
300g ripe rhubarb stalks washed and cut into 2cm lengths
300g cooking apples peeled and cut into small chunks
2 tbsp fresh orange juice
100g extra caster sugar
1 tsp ground cinnamon
Preheat oven to 180C.
Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the flour until you have a thick, smooth batter.
Arrange rhubarb and apple loosely in a buttered 1-litre pie or baking dish or individual dishes, add the orange juice and scatter with the extra caster sugar and cinnamon.
Spoon the batter mixture on top of the fruit and bake for 20-30 minutes for individual dishes or 50-55 minutes for one dish, until the top is golden and cakey. Serve with ice-cream and/or double cream.
Option: instead of using batter try slicing shortcrust pastry into 2-3cm wide strips and ‘lattice’ across top of fruit.