Blushing betty

There'll be no muttering around this vibrant __dessert - it's something to shout about!

• 1 1/2 bunches (20 stalks) rhubarb, trimmed, cut into 4cm pieces
• 1/3 cup caster sugar
• 1 teaspoon finely grated orange rind
• 1/4 cup orange juice

Sponge topping

• 75g butter, softened
• 1/2 cup caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup self-raising flour
• 1/4 cup milk
• Icing sugar mixture and custard or double cream, to serve

Energy 2034kJ	Fat saturated 11.00g
Fat Total 18.00g	Carbohydrate sugars 47.00g
Carbohydrate Total 72.00g	Dietary Fibre 3.00g
Protein 8.00g	Cholesterol 99.00mg
Sodium 392.53mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 190C/170C fan-forced. Lightly grease a 6 cup-capacity, 5cm-deep, square baking dish. Place rhubarb, sugar, orange rind and orange juice in a bowl. Toss to combine. Place in prepared dish.

2. Step 2

   Make topping Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg. Beat to combine. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon over rhubarb mixture. Smooth top.

3. Step 3

   Bake for 30 minutes or until golden. Cover with foil. Bake for 15 minutes or until sponge is firm to touch and cooked through. Stand for 5 minutes. Dust with icing sugar. Serve with custard or cream.