Rhubarb Pudding

March 25, 2020
Rhubarb pudding on a table in a dish with the serving dish beside it

A delicious and comforting Rhubarb pudding with a soft sponge topping. Perfect to serve with custard or vanilla ice cream.

If you are looking for a delicious pudding to make with rhubarb why not try this rhubarb pudding? Read on to find all the steps to  make the recipe so your family can enjoy this delicious and easy dessert.

Rhubarb  heralds the start of Spring and Summer. The pink fleshy stems appearing in the shops signals that sunshine is on the way.  Make the most of the rhubarb season by making rhubarb pudding. This dessert is a family favourite which is perfect for a blustery Spring day.

Rhubarb pudding in a dish on a table with a full serving dish beside it.

How to make Rhubarb pudding

These are the steps you need to follow to make this tasty rhubarb pudding. Please scroll down for the complete printable recipe card.

What equipment do I need?

a bowl with rhubarb pudding beside a serving dish

Ingredients to make Rhubarb Pudding

Steps to make Rhubarb Pudding

This is an easy pudding to make but there are a few steps so it takes a little bit of time. It is worth the effort for the delicious dessert you end up with.

Prepare the rhubarb: Wash and trim both ends of the stalks, and discard the poisonous leaves. Cut into small pieces and put in a pan.

Cook the rhubarb:  Add the orange juice and sugar. Simmer slowly until the rhubarb is soft but still has a little shape. This takes about five to ten minutes.

Preheat the oven: To 180C, 350F, Gas Mark 4.

Cream the butter and sugar:   Cream the butter and sugar until light and fluffy.

Prepare the eggs: Separate the egg yolks from the egg whites. Add the yolks to the butter and sugar one at a time, whisking after each one. Mix the egg whites until they form soft peaks.

Finish the topping: Add flour, milk and rhubarb juice to the butter and sugar and mix well. Stir in the egg whites and mix

Top the pudding: Pour the mixture over the rhubarb.

Cook the pudding: Bake in oven for thirty minutes until the top is golden

Collage showing the steps to make rhubarb pudding

The result is a sponge pudding top with the nice surprise of some soft juicy rhubarb underneath.

You know you have done something right when your son says, “Mum, that was delicious, is there any more?”

Top Tip

Rhubarb can be acidic and it is recommended that it is not cooked using aluminium pots. There is a small risk aluminium can get into the food

Rhubarb pudding recipe

A bowl of rhubarb dessert with a serving dish beside it

Rhubarb Pudding

Alison Maclean
A pudding with a layer of sponge hiding a soft inside of rhubarb. Perfect served with custard or cream
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Cuisine British
Servings 4 people


  • Oven proof dish
  • Mixing bowls
  • Hand mixer
  • Pan
  • Sieve
  • Measuring Jug
  • Measuring scales


For the rhubarb filling

  • 800 g rhubarb
  • 200 ml orange juice
  • 350 g caster sugar

For the sponge topping

  • 75 g butter
  • 3 eggs
  • 75 g self raising flour
  • 200 ml milk
  • 75 g caster sugar


Make the stewed rhubarb

  • Chop the rhubarb into 2 cm chunks and place in a pan with the orange juice and sugar.
  • Simmer for five to ten minutes until the rhubarb is soft but still has some shape.
  • Pour 150 ml of the rhubarb juice though a sieve into a jug. Place the rest in the bottom of a greased oven proof dish.

Make the sponge topping

  • Preheat the oven to 180C, 350F, Gas Mark 4.
  • Beat the butter and sugar together until creamy.
  • Separate the egg whites and egg yolks.
  • Add the egg yolks to the butter and sugar, mixing after each one.
  • Add the flour, reserved rhubarb juice and milk to the mixture, whisking well.
  • Whisk the egg whites until they form soft peaks and stir into the mixture.
  • Pour the mixture over the top of the rhubarb in the oven proof dish.
  • Bake in the oven for 30 minutes until the top is golden and firm.



Top tip: Do not use an aluminium pan to stew the rhubarb. The rhubarb is acidic and the aluminium might be released into the food.
You could replace the rhubarb with a different fruit such as stewed apple for a twist on the dessert.
Serve with custard, ice cream or cream.
Keyword rhubarb

What can I serve with rhubarb pudding?

What would rhubarb be without custard? Serve a jug of custard alongside the pudding for the perfect pairing. It could also be served with fresh cream, whipped cream, ice cream or Greek yoghurt if you prefer something a little lighter.

When is rhubarb in season?

Forced rhubarb can be found from January to March. Field grown rhubarb is available from April to September.

Forced rhubarb is grown under pots in the dark and is harvested by candlelight. The leaves are yellowish. Field grown rhubarb is grown outdoors. It is less tender but more flavourful.

You can also get frozen rhubarb if you want to make this pudding when fresh rhubarb is not available.

Can you reheat rhubarb pudding?

Yes, you can reheat rhubarb pudding. Just put an individual serving in the microwave for a couple of minutes. It may take a little longer depending on the wattage of your microwave.

You could also add cold custard and reheat this at the same time.

Have you tried this recipe? Let me know below.

Why not pin for later?

Rhubarb pudding is a delicious and tasty pudding that is easy to make.

Read more:

Cook Blog Share

20 responses to “Rhubarb Pudding”

  1. Eileen Teo says:

    Interesting that you stewed the rhubarb in orange juice! To soften it or bring out the sweetness?
    My husband would love this recipe!

  2. Su Tyler says:

    I love rhubarb with a crumble topping. I also add a pinch of ginger to it and serve with plain yogurt.

  3. Honest Mum says:

    Oh wow yummy, never heard of this before and love the orange addition, bet this was delicious! thanks for linking up to #tastytuesdays

  4. I love that the ingredinets is not complicated! Will try this and maybe join in the next #TastyTuesdays

  5. sarah hill wheeler (@hill_wheeler) says:

    Great seasonal dish and a classic combination! Just come back from tea and rhubard cake, so need to stock up from the farm shop and get baking! #TastyTuesdays.

  6. Sophie at Franglaise Cooking says:

    I’m not a huge fan of rhubarb, but I do like it in a crumble, so I should give this one a try as it does look lovely.

  7. Julie's Family Kitchen says:

    Your Rhubarb pudding sounds delicious, I definitely would have mine with custard.

  8. Chris says:

    Since I had the chance to have a small garden, which I don’t have anymore, and had a rhubarb plant in there, I totally love it. Lovely and delicious pudding you have there. Oh, it reminds me to have a piece of that rhubarb cake I just made …

  9. Tina Holmes says:

    I love rhubarb never cooked it thou. This looks very easy to make, looks lovely too #tastytuesdays

  10. Galina V says:

    Delicious! Adding orange juice to rhubarb is an inspired idea. I would be very happy with a generous portion and ice cream right now.

  11. Choclette says:

    5 stars
    Mmmmm, love rhubarb. I only tend to make crumble or cake, so I think I might have to try this for a change.

    Thanks for sharing with #CookBlogShare.

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