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Rhubarb budino

You'll need

55 gm (¼ cup firmly packed) light brown sugar 140 gm butter, softened 300 gm rhubarb 220 gm (1 cup) raw caster sugar 1 orange, finely grated rind only 3 eggs, separated 50 gm glacé ginger, coarsely chopped 150 gm (1 cup) plain flour 1 tsp baking powder 2 tsp ground ginger 60 ml (¼ cup) orange juice To serve: mascarpone


  • 01
  • Preheat oven to 175C. Heat brown sugar, 20gm butter and 1 tbsp water in a flame-proof 22cm x 12cm loaf pan over medium heat, stirring until sugar dissolves (1-2 minutes). Cut rhubarb into lengths to fit base of pan and place snugly beside each other over caramel.
  • 02
  • Using an electric mixer, beat remaining butter, caster sugar and orange rind until pale and creamy, add egg yolks one at a time, beating well after each addition, add glacé ginger, stirring to combine. Sift dry ingredients together and add to egg mixture in 2 batches, alternating with half the orange juice. Beat eggwhites until stiff peaks form, add to batter in 2 batches and fold gently to combine. Spoon over rhubarb, level top and bake until a skewer withdraws clean (40-45 minutes). Stand for 10 minutes, turn out onto a platter and serve warm or at room temperature with mascarpone passed separately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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