Rhubarb Sponge Pudding

5 from 6 votes

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!

Course Baking, Dessert

Cuisine British

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 377kcal

Author Lucy Allen | BakingQueen74

Equipment

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

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.

Nutrition