Make good use of the stoned fruit when in season and try this dessert.
Preheat oven to 180°C (350°F).
Place sugar, eggs, cream, flour, almond meal and vanilla into a bowl and whisk to combine.
Spoon mixture into 4 x 1-cup capacity (250ml) ovenproof dishes.
Cut the rhubarb into lengths to fit the tops of the puddings.
Top the puddings with the rhubarb and sprinkle with sugar.
Bake for 25 minutes or until pudding is set. Serve warm or cold with ice-cream.
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