This delicious pudding recipe is best served warm with lightly whipped cream or vanilla ice cream.
Pre-heat the over to 160 degrees.
Thinly slice the apples and sauté in a pan with 1 tablespoon of the butter for five minutes. Add the chopped rhubarb and cook for a further five minutes.
Cream together the butter and sugar and add the eggs one at a time. Sift together the flour and baking powder and add bit by bit to the creamed mixture, alternating with the milk.
Put the warm apple and rhubarb mixture into a pie dish. Pour over the batter and bake for 45 minutes.
Serve warm with lightly whipped cream.
3 rhubarb stalks
1 ½ tsp baking powder*
1 cup milk*
*not included in your Market Box