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A twist on tradition

The Australian Women's Weekly Food

Issue 92

Easter treats

Rhubarb & chocolate hot cross bun pudding cake

PREP + COOK TIME 1 HOUR 30 MINUTES

SERVES 8

Make an extra batch of rhubarb mixture to serve the cake as a dessert, if you like.

1 Place the rhubarb, sugar, orange rind and juice in a medium frying pan over a medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 minutes, stirring occasionally or until the rhubarb is just tender. Set aside to cool slightly.

2 Preheat oven to 180°C/160°C fan. Grease and line the base and sides of a 22cm springform pan (base measurement). Wrap the outside of the pan in foil (this will help prevent leaks).

3 Place half the hot cross bun bases in the pan to fit snuggly and cover the entire base.

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The Australian Women's Weekly Food

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Issue 93

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The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

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Issue 93

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Issue 93

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