Rhubarb Charlotte

PUBLISHED: 11:22 13 April 2006 | UPDATED: 14:38 12 May 2010

Ingredients 750g (1 1/2lbs) rhubarb 90g (3oz) fresh breadcrumbs 60g (2oz) vegetable suet grated rind and juice of 1 lemon 120g (4oz) brown sugar a little butter Method This is a nice old-fashioned pudding for Easter at a time when rhubarb is just

Ingredients

750g (1 1/2lbs) rhubarb

90g (3oz) fresh breadcrumbs

60g (2oz) vegetable suet

grated rind and juice of 1 lemon

120g (4oz) brown sugar

a little butter

Method

This is a nice old-fashioned pudding for Easter at a time when rhubarb is just starting to grow well in the garden.

Pre-heat the oven to gas mark 4 - 175 deg C/350 deg F. Wash the rhubarb and cut into short chunks. Mix together the breadcrumbs, suet, lemon rind, juice, and sugar. Butter a medium-sized deep pie dish. Put a layer of rhubarb in the dish, then a layer of the breadcrumb mixture. Repeat until the dish is full, topping with a few shavings of butter. Bake in the oven for about 3/4-1 hour, until the rhubarb is soft. Serve hot with cream or custard.


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