Ingredients

The following ingredients have 4 Servings
  • 400 g rhubarb (washed and chopped)
  • 50 g golden caster sugar
  • 100 g self-raising flour
  • 50 g butter (unsalted)
  • 60 g golden caster sugar
  • 1 egg (beaten)
  • 60 ml milk

Instruction

  • Place the rhubarb, 50 g caster sugar and two tablespoons of water in the slow cooker pot.
  • Cook on high for 15 mins to soften it slightly.
  • Rub the butter into the flour, then stir in the sugar, egg and milk.
  • Mix gently until combined.
  • Rub a little butter around the edges of the slow cooker pot to prevent sticking.
  • Then pour the toppping mixture on top of the rhubarb.
  • Cook on high for 90 mins to 2 hours until the topping is cooked through. Use a cloth (tea towel or kitchen towel) under the lid to stop drips from falling onto the top of the food.Serve warm, with custard.