Chocolate Rhubarb Sponge Pudding

Ingredients:

Fruit...
600g rhubarb trimmed weight
125g golden caster sugar

Sponge...
200g golden caster sugar
225g butter softened and diced
200g self-raising flour
25g cocoa
10ml baking powder
4 medium eggs
100ml milk
5ml vanilla extract
50g dark chocolate chips

Method:
Preheat the oven to 200C
Cut the rhubarb into 2cm lengths and toss with the sugar in a bowl.
Arrange the rhubarb evenly over the base of a 30cm ovenproof dish.
Reserving 30ml sugar, place all the sponge ingredients, except the chocolate chips, in the bowl of a food processor and cream together.
Stir in the chocolate chips.
Smooth the sponge mixture on top of the rhubarb, scatter over the reserved sugar and bake for 50 minutes or until a skewer comes out clean.

This is delicious served hot, but is also good warm or just cool.

Serve with custard poured over.