Rhubarb Pudding Recipe

Name: Rhubarb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 lb rhubarb, chopped; 4 tbsp butter, softened; 3/4 cup sugar; 2 tsp finely grated orange zest; 4 None large eggs, separated; 1/3 cup self-rising flour; 1 cup milk; 1/4 cup orange juice; None None powdered sugar, for dusting; None None cream, to serve

Servings: persons

1/4 lb rhubarb, chopped
4 tbsp butter, softened
3/4 cup sugar
2 tsp finely grated orange zest
4 None large eggs, separated
1/3 cup self-rising flour
1 cup milk
1/4 cup orange juice
None None powdered sugar, for dusting
None None cream, to serve

1
Preheat oven to 350u00b0F. Lightly grease 6 ovenproof dishes (10 oz each). Divide rhubarb evenly between dishes.
2
Using an electric mixer, cream the butter, half the sugar and zest together until light and fluffy. Beat in the egg yolks and flour. Gradually beat in the milk and orange juice until well combined. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until thick and glossy. Gently fold into the milk mixture. Pour evenly into the dishes with the rhubarb.
3
Place the dishes in a large roasting pan and pour in boiling water until the dishes are half immersed. Bake for 30-35 mins until tops are just firm and golden. Dust with powdered sugar and serve with cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb rhubarb, chopped, 4 tbsp butter, softened, 3/4 cup sugar, 2 tsp finely grated orange zest, and more.

Yes, Rhubarb Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Pudding

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