Rhubarb and walnut cake is a delicious way to use rhubarb. The tart rhubarb blends…
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.
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?
- An oven proof dish – for cooking the pudding
- Two mixing bowls – To mix the sponge topping. You need another bowl to whisk the egg whites
- A pan – for stewing the rhubarb
- Sieve – you need to extract some rhubarb juice
- Measuring Jug
- Kitchen Scales
Ingredients to make Rhubarb Pudding
- Rhubarb – chopped into pieces. Frozen rhubarb works as well as fresh.
- Orange Juice – To stew the rhubarb. Adds a little tang to the finished dessert.
- Caster Sugar – To add to the rhubarb when stewing as it can be very tart. It is also an ingredient in the topping.
- Butter, Self Raising Flour and Eggs – Whisked together with sugar to make the topping.
- Milk – Add to the topping mixture to make it the right consistency.
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
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?”
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
- Oven proof dish
- Mixing bowls
- Hand mixer
- 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.
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.
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