RHUBARB AND APPLE BAKE
Winter puds like your granny used to make can't be beaten, and this one is super-easy but super, deliciously, good.
Ingredients
700g apples peeled, cored and roughly chopped
250g rhubarb, diced
1 cup water
2 Farro star anise
1 Heilala vanilla pod
1 Farro cinnamon quill
100g room temperature unsalted butter
2 Eggs
200g Brown Sugar
1/2 cup Milk
1 cup Plain Flour
1 tsp baking powder
100g ground almond
Method
Preheat oven to 190°C
Place the apples and rhubarb in a large saucepan and add the water and spices. Mix well and set to cook on a medium heat uncovered for 25-30 minutes. Keep a close eye that it doesn't boil dry. Add more water as required. Remove from once fruit is cooked through
In a large mixing bowl cream the butter and sugar with an electric mixer until pale in colour
Add in one egg at a time, beating well before adding the milk and stirring through gently. Sift in the flour and baking powder, add almond meal, then fold to combine
Grease a deep oven proof dish well
Add the stewed fruit, discarding the star anise, cinnamon and vanilla pod. Gently spoon over the batter and spread out evenly
Place in the oven to cook for 40 mins or until golden brown. Serve with a light dusting of icing sugar and yoghurt, ice cream or whipped cream