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A bowl of rhubarb dessert with a serving dish beside it
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5 from 1 vote

Rhubarb Pudding

A pudding with a layer of sponge hiding a soft inside of rhubarb. Perfect served with custard or cream
Prep Time25 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: rhubarb
Servings: 4 people
Author: Alison Maclean


  • 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.