Dessert Recipes > Rhubarb Layer with Clotted Cream

This recipe is part of the May 2007 Recipes Menu

Starter - Crab and Avocado Cocktail
Main Course - Sirloin Steak with Tewkesbury Mustard
Dessert - Rhubarb Layer with Clotted Cream

How to make rhubarb layer with clotted cream:
Rhubarb is great at this time of the year and this recipe is a great way to use it!


1lb rhubarb peeled and cut into small pieces
6oz soft brown sugar
3oz unsalted butter
3 teacups of fresh soft bread crumbs
1 small carton of clotted cream
(see measure conversions for more information)


- Put a layer of breadcrumbs onto the bottom of an ovenproof dish well-greased with butter.
- Place a layer of rhubarb onto the breadcrumbs and sprinkle with some of the sugar and dot with some of the butter.
- Repeat these layers until all the rhubarb, breadcrumbs, sugar and butter are used up.
- Finish with a layer of breadcrumbs dotted with butter.
- Bake at 190 degrees Centigrade for about 40 minutes or until the top layer is golden brown.
- Spread the top of the pudding with the clotted cream just before serving.