Rhubarb's just about in season now and I got hold of some at my local supermarket. For me rhubarb spells summer, so I thought I better find a way to make it a but more suitable to the soggy weather we're having. Result? Rhubarb upside down cake - from this recipe:
The recipe's American so they use cups, which I have, but it should be easy enough to convert. According to Wikipedia, 1 cup = 250 millilitres. Nothing like some mathematical wrangling to keep you on your toes...
The sponge is vanilla and coupled with the tartness of the rhubarb it's a really tasty summer pudding. We had it with custard. Yum.
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