Serves 4-6

You will need

Batter

• 400ml/ 3/4pt milk, warmed
• 3 eggs
• 45ml/3tbsp caster sugar
• 45ml/3tbsp plain flour
• 30-45ml/2-3tbsp butter, melted
  
• 450g/1lb rhubarb, sliced thumb thickness and macerated in kirsch and sugar for at least an hour.
• 30ml/2tbsp kirsch
• 30ml/2tbsp sugar

Method

Preheat oven temperature to 190C/375F/gas 5.
Whisk all batter ingredients together.
Place macerated rhubarb into a buttered ovenproof serving dish 30cmx23cm/12inx9in. Pour over the batter. Bake in the oven for 30-35 minutes.
When cooked, remove from the oven, dust with icing sugar and serve immediately.