Description
This Rhubarb Sponge Pudding is a classic British comfort dessert featuring tender, tangy rhubarb topped with a light, fluffy sponge cake. As it bakes, the fruit softens into a sweet-tart layer beneath the golden sponge, creating a beautifully balanced pudding that’s perfect served warm with custard or cream.
Ingredients
Scale
- 600 g rhubarb (7–8 sticks), sliced
- 100 g caster sugar
- 110 g caster sugar (for sponge)
- 110 g butter, softened
- 2 medium eggs
- 110 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- Place sliced rhubarb in the dish and sprinkle with 100 g caster sugar. Toss gently and spread evenly.
- In a bowl, cream together butter and 110 g caster sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Sift in self-raising flour and baking powder, folding gently to form a smooth batter.
- Spoon the sponge mixture over the rhubarb, spreading evenly.
- Bake for 35–40 minutes until the top is golden and a skewer inserted comes out clean.
- Allow to cool slightly before serving warm.
Notes
- Serve with warm custard, cream, or vanilla ice cream.
- If rhubarb is very tart, add an extra tablespoon of sugar.
- You can substitute half the rhubarb with strawberries for a sweeter variation.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: rhubarb pudding, sponge pudding, british dessert, baked pudding, comfort dessert