Rhubarb Sponge Pudding Recipe

Name: Rhubarb Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups); 1/3 cup (packed) golden brown sugar; 2 tablespoons water; 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 cup sugar; 7 tablespoons butter, room temperature; 2 large eggs; 6 1/2 tablespoons whole milk; Softly whipped cream

Servings: persons

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream

1
Preheat oven to 375u00b0F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
2
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
3
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups), 1/3 cup (packed) golden brown sugar, 2 tablespoons water, 1 cup plus 2 tablespoons all purpose flour, and more.

Yes, Rhubarb Sponge 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 Sponge Pudding

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