Baked Rhubard and Orange Sponge

Baked Rhubard and Orange Sponge.
1 bunch rhubarb, trimmed and chopped.
� cup firmly packed brown sugar
2 teaspoons grated orange rind
3 tablespoons warmed honey
60 grams (2 oz) butter
� cup caster sugar
1 egg lightly beaten
� cup self-raising flour
1/3 cup milk.
Place rhubarb in buttered ovenproof dish sprinkle with brown sugar 
and half
the orange rind, and pour over honey. Cream butter with remaining 
orange
rind and caster sugar until light and fluffy. Beat in egg, then fold 
in
sifted flour alternateively with milk. Spread over rhubarb. Bake in a
preheated moderately hot over (190 degrees Celsius or 375 F) for 
about 40
minutes or until golden. Serve hot with custard or cream. Serves 6
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes