Caramel Crusted Rhubarb Pudding

Ingredients

MAKES 4 SERVINGS

3/4 cup flour
1 teaspoon baking powder
1/2 cup rolled oats
3/4 cup CSR white sugar
100g butter melted
4 cups diced rhubarb stalks
3/4 cup CSR soft brown sugar
1 tablespoon cornflour
1/4 cup boiling water

Method

Sift flour and baking powder into a bowl. Add rolled oats and white sugar, then mix in melted butter to make crust mixture. Put diced rhubarb into a greased ovenproof dish, such as a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine brown sugar and cornflour. Spoon over crust mixture. Carefully pour the boiling water over the top. Do not stir. Bake for 30 minutes at 180°C.

Serve with custard or cream and if desired dust with icing sugar.