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    Home » Recipes » Desserts

    Published on May 19, 2023. Modified on May 26, 2025 by bakingqueen74. This post may contain affiliate links. 4 Comments

    Rhubarb Sponge Pudding

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    Jump to Recipe

    This rhubarb sponge pudding has a tangy rhubarb filling, topped with a delicious vanilla cake layer, and is great served warm with custard or ice cream.

    Serving dish with baked rhubarb sponge pudding on a table, bowl of sponge pudding in the front and flowers in a small vase behind.

    This dessert is like a rhubarb crumble filling but with a sponge cake on top in the place of the crumble topping.

    There is no need to pre-cook the rhubarb or ‘stew’ it first before making the sponge pudding, it will cook just fine under the sponge topping.

    So this makes this dish simple and easy to prepare.

    Sponge pudding in a blue serving dish.

    This is lovely as a hot pudding when the weather is chilly or a good way to use rhubarb during the rhubarb season, perfect if you have a glut from your garden or allotment.

    Rhubarb is in season in the UK from April to late summer but you might also find forced rhubarb from late December to March.

    Bowl of rhubarb cake with custard in foreground, light blue serving dish in background.

    This was inspired by my berry sponge pudding recipe on this site, as this type of delicious and easy dessert is right up my street!

    Baked sponge puddings like this are a popular British dessert in which a layer of fruit (or other filling) is topped with a simple cake topping.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Tips
    • Related
    • Recipe
    • Reviews

    Ingredients

    Here are the ingredients I use. Check the recipe card at the end of the post for the quantities!

    Labelled ingredients on a wooden board - rhubarb, sugar, flour, baking powder, eggs, butter, vanilla extract.
    • rhubarb – I prefer fresh for this recipe, but tinned would work as well.
    • caster sugar (superfine sugar) – If you only have granulated sugar, this can be used instead. Part of the sugar is used to sweeten the tart rhubarb, the rest in the sponge mix.
    • butter – I prefer to use unsalted in sweet dishes like this. Can be replaced with margarine if needed.
    • eggs – medium free-range are my choice.
    • self-raising flour – to ensure the sponge layer rises well. If you have none, you can use plain flour with the addition of 1 additional teaspoon of baking powder.
    • baking powder – baking powder is used in this recipe this even when using self-raising flour, to ensure a good rise.
    • vanilla extract – gives the sponge layer a delicious sweet vanilla flavour that contrasts with the tartness of the rhubarb. Extract or vanilla bean paste should be used (rather than synthetic essence) for the best results and flavour.

    Instructions

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this rhubarb sponge recipe perfectly every time.

    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    Preheat oven to 180 degrees C / 350 degrees F (fan).

    Chopped rhubarb in a light blue baking dish.

    Wash, trim and chop the rhubarb into approx 2 cm pieces and place in an oven dish. Sprinkle over the sugar.

    Butter and sugar creamed together, in a metal bowl.

    Cream the butter and sugar for the sponge topping together in a bowl.

    Cake mixture with eggs and flour in a metal bowl, before mixing.

    Add the eggs, flour, baking powder and vanilla extract and beat well.

    Cake mixture in a metal bowl, mixed.

    Your mixture should be spoonable and not too runny.

    Serving dish with rhubarb topped with cake mixture.

    Spoon the sponge mix over the prepared rhubarb. Don’t worry too much about covering all the fruit, the sponge will spread as it bakes.

    Rhubarb sponge pudding in baking dish, after baking.

    Bake for 35-40 minutes until golden brown and risen.

    Dust with icing sugar if desired. Serve warm with custard, cream or ice cream.

    The cooked sponge pudding keeps well in the fridge for 2-3 days.

    Sponge pudding in a blue serving dish.

    Variations

    This sponge pudding can be made with a base of other fruits too – apple, berries, peaches/apricots (tinned or fresh) for example.

    You can also use a mixture of fruit with rhubarb such as:

    • rhubarb and apple
    • rhubarb and strawberry
    • rhubarb and ginger

    Equipment

    The baking dish I use for this recipe measures 28 cm x 18 cm and 6.5 cm deep (approx 11 inches x 7 inches and 2.5 inches deep).

    If you use a smaller dish ensure it is deeper so it will fit the quantities. If you use a larger dish then the pudding could be quite thin/shallow.

    Tips

    Freezing and reheating tips for this dish.

    Can you freeze rhubarb sponge pudding?

    Yes, prepare the dish as per the recipe including baking, allow to cool fully then wrap the entire dish in foil and/or clingfilm. Freeze for up to a month. Thaw the dish fully in the fridge and then heat through in a low oven and serve.

    Can you reheat rhubarb sponge pudding?

    Yes, serve individual portions into bowls and then reheat them in the microwave for 30 seconds on high. Add custard or ice cream and serve.

    Related

    Looking for other recipes like this? Try these:

    • White bowl of apple crumble in foreground, jug of custard and apples in back.
      Slow Cooker Apple Crumble
    • Rhubarb cobbler in slow cooker pot.
      Slow Cooker Rhubarb Cobbler
    • Easy Rhubarb and Vanilla Cake
    • Apple Sponge Pudding

    Recipe

    Turquoise serving dish of rhubarb sponge with red and white napkin, spoons and a small vase with yellow flowers in the background.

    Rhubarb Sponge Pudding

    This rhubarb sponge pudding has a tangy rhubarb filling topped with a delicious vanilla sponge layer, great served warm with custard or ice cream. Leftovers are delicious cold too!
    5 from 6 votes
    Print Rate Save Saved!
    Course: Baking, Dessert
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 377kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 600 g rhubarb 7-8 sticks, sliced
    • 100 g caster sugar (superfine sugar)

    For the sponge layer

    • 110 g caster sugar (superfine sugar)
    • 110 g butter softened
    • 2 medium eggs
    • 110 g self-raising flour
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    UK Measurements – US Measurements

    Equipment

    mixing bowl
    mixing bowl
    baking dish
    baking dish
    weighing scales
    weighing scales

    Instructions 

    • Preheat oven to 180 degrees C / 350 degrees F (fan).
    • Wash, trim and chop the rhubarb into approx 2 cm pieces and place in an oven dish. Sprinkle over the sugar.
      600 g rhubarb, 100 g caster sugar (superfine sugar)
    • Cream the butter and sugar for the sponge topping together in a bowl.
      110 g caster sugar (superfine sugar), 110 g butter
    • Add the eggs, flour, baking powder and vanilla extract and beat well.
      Your mixture should be spoonable and not too runny.
      2 medium eggs, 110 g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract
    • Spoon the sponge mix over the prepared rhubarb. Don’t worry too much about covering all the fruit, the sponge will spread as it bakes.
    • Bake for 35-40 minutes until golden brown and risen.
    • Dust with icing sugar if desired. Serve warm with custard, cream or ice cream.

    Notes

    Freezing
    Prepare the dish as per the recipe including baking, allow to cool fully then wrap the entire dish in foil and/or clingfilm. Freeze for up to a month. Thaw the dish fully in the fridge and then heat through in a low oven and serve.
    Reheating
    Serve individual portions in bowls and reheat them in the microwave for 30 seconds on high. Add custard or ice cream and serve.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Desserts

    • Syrup sponge on a white plate, custard and golden syrup behind.
      Slow Cooker Syrup Sponge
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      Summer Fruit Crumble
    • Close up of bread and butter pudding made with custard and mincemeat.
      Brioche Bread and Butter Pudding with Mincemeat
    • Steamed mincemeat pudding on a white plate, topped with holly.
      Slow Cooker Mincemeat Pudding

    Reader Interactions

    Comments

    1. Angie says

      June 20, 2024 at 3:27 pm

      Added ground ginger to the rhubarb. Quick and easy recipe. What’s not to like!

      Reply
      • bakingqueen74 says

        June 22, 2024 at 7:13 pm

        Wonderful! Ginger is so lovely with rhubarb isn’t it.

        Reply
    2. valerie says

      July 28, 2023 at 11:44 am

      Could this be made in the slow cooker?

      Reply
      • bakingqueen74 says

        August 26, 2023 at 3:46 pm

        Yes I think it would work well. Please see my slow cooker rhubarb cobbler recipe for the slow cooker method.

        Reply
    5 from 6 votes (5 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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