Rhubarb and oat sponge pudding

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the rhubarb in a pan with 50g of the sugar and 1 tbsp water. Cover and cook over a medium heat, stirring occasionally, for 5 minutes until the sugar has dissolved and the rhubarb is softening but holding its shape. Pour into an oven dish.
2. Put the 100g oats in a food processor and whizz until coarsely ground. Add the flour, baking powder and a pinch of salt, then pulse to combine. Pour in the melted butter, the remaining 130g sugar, the milk and eggs, then whizz until combined.
3. Scrape the sponge mixture over the rhubarb, spread evenly, then scatter over the extra tbsp of oats. Bake for 35-45 minutes until springy to the touch and a skewer pushed into the sponge (not into the base where the rhubarb is) comes out clean. Leave to cool for a few minutes, then serve with cream, custard or ice cream – or all three!