Rhubarb sponge pudding

  • Time cooking time: 35 minutes
  • Yield Serves: 6


    1 pound (about 3 cups) rhubarb, cut in 1-inch pieces
    1/3 cup Golden Syrup (or substitute maple syrup)
    ½ cup room-temperature butter, diced
    ½ cup granulated sugar
    2 eggs, beaten together
    ¾ cup self-rising flour


    Preheat oven to 375 F.
    Place rhubarb in a well buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.
    Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs.
    Gently fold in flour. Spread mixture on top of rhubarb.
    Bake for 30 to 35 minutes or until a toothpick comes out clean.
    Serve while still warm with custard, whipping cream or ice cream.
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