RHUBARB AND APPLE SPONGE PUDDING.

Ingredients.....425 gm of chopped rhubarb, 2 medium apples, peeled and thinly sliced, 1 tsp of grasted lemon rind, 1/4 cup of water, 2 eggs, 1/3 rd of a cup of castor sugar, extra, 2 tbs of cornflour, 2 tbs of plain flour, 2 tbs of self raising flour. Preheat your oven to 180 deg C. Grease a 6 cup capacity ovenproof dish. Combine the rhubarb, apples, sugar, and water in a saucepan, bring to the boil, reduce the heat and simmer covered for about 15 minutes or until tender. Pour the hot rhubarb mixture into the prepared ovenproof dish. Beat the eggs in a small bowl with your electric mixer until thick and creamy, gradually add the extra sugar, beat until dissolved between each addition. Mix the flours together and sift over the the egg mixture. Fold through gently. Spread the mixture evenly over the hot rhubarb mixture. Bake in the preheated oven for 30 mintes or until golden and slightly risen. Remove from oven and sprinkle with icing sugar to serve.