Rub butter into flour to breadcrumb stage. Stir in sugar. Add beaten egg and milk to make a stiff batter. Cut fruit into 1 inch pieces and stir in. Pour into a greased pie dish and bake for about half an hour at 220C/425F/gas 7. Cover with syrup while hot and eat at once. You could use gooseberries, cherries, plums, peaches or apples if you don't have rhubarb.
Taken from an old recipe book, circa 1970. Modern day equivalent would be "Clafouti".
- 113 all-purpose flour
- 57 butter
- 57 superfine sugar
- 1 egg
- 2 tablespoons milk
- 340 rhubarb
- golden syrup or light corn syrup
Rhubarb Stirabout is a community recipe submitted by Livewire and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.