This Spring dessert will make your family swoon!

Serves 4 to 6

1 1⁄2 cups diced rhubarb

1 1⁄2 cups blackberries, raspberries, or strawberries

2⁄3 cup sugar

1 1⁄2 teaspoons vanilla bean (seeds)

splash of freshly squeezed orange juice

3 1⁄4 tablespoons unsalted butter

1⁄4 cup sugar

1 organic egg, beaten

2⁄3 cup self-raising flour (or 2⁄3 cup all-purpose + 1 teaspoon baking powder)

2 teaspoons lemon zest

1 or 2 tablespoons milk

 

Recipe by Imen McDonald



  1. Preheat oven to 350°F.
  2. Butter a 1-quart baking dish
  3. Combine diced rhubarb, berries, sugar, vanilla bean, and splash of juice. Set aside for one hour.
  4. Cream the butter, sugar, and lemon zest together until light and fluffy.
  5. Slowly add the egg and beat until well blended.
  6. Sieve the flour and fold into butter, sugar, zest, and egg mixture.
  7. Add milk to create a dropping consistency.
  8. Pour fruit mixture into baking dish.
  9. Spread batter over fruit mixture.
  10. Bake in center of oven for about 25 to 30 minutes, until topping is golden brown.
  11. Once out of the oven, dust with caster or superfine sugar.

TIP:

Serve cold with warm vanilla custard, or even better, warm with a big scoop of brown butter ice cream.

Photography by Alexandra Grablewski

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