A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar, vanilla sugar and rhubarb.
Then beat in the milk to make a thick batter.
Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.
Can be quickly knocked up while your main course is cooking and then when that's nearly ready put your pudding in the oven and it will be ready by the time you're ready for dessert