Rhubarb and Apple Sponge

It may be high summer but the rhubarb is thick in the garden and the apple tree is laden with rosy red apples, both of them just crying out to be used in this yummy dessert.  Don't think it's just for winter though.  It's great hot, with a little ice-cream but it's equally as yummy cold with a little cream or custard poured over it.

Ingredients:
500g rhubarb cut into 2cm pieces
2 medium apples, thinly sliced
¼ cup castor sugar
1 teaspoon grated lemon rind
¼ cup water
2 eggs
1/3 cup caster sugar, extra
2 tbsp cornflour
2 tbsp plain flour
2 tbsp self-raising flour

Method:
Preheat oven to 180 degrees Celsius.  Combine rhubarb, apples, sugar, lemon rind and water in a large saucepan. Bring to boil and reduce heat. Simmer, covered, for about 15 minutes or until tender. Pour hot rhubarb mixture into deep, greased, ovenproof casserole dish (6 cup capacity). Beat eggs in small bowl with electric mixer until thick and creamy, about five minutes. Gradually add extra sugar, beating until dissolved between each addition. Sift flours over egg mixture, fold through gently. Spread mixture evenly over hot rhubarb mixture, bake for about 30 minutes until the top is golden and the sponge set.