Rhubarb Eve’s Pudding

Name: Rhubarb Eve’s Pudding
Cuisine: Northern Europe
Ingredients: 1 tsp demerara sugar for sprinkling; 90 g butter, at room temperature; ¼ tsp salt; 1 tsp baking powder; 100 g plain flour; 60 ml milk; 2 medium eggs, whisked; ½ tsp vanilla extract; 90 g caster sugar; ½ tsp corn flour; zest and juice of 1 small orange; 4 stalks rhubarb, chopped into 2.5cm pieces (approx. 400 g); 150 g granulated sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

We grow rhubarb in all different areas of the garden and it really thrives, particularly the strawberry and champagne varieties – sometimes the leaves are as big as my body. This is a really simple comfort pudding and a delicious way to enjoy rhubarb’s tart, fruity flavour.

Ingredients

4 stalks rhubarb, chopped into 2.5cm pieces (approx. 400 g)
150 g

Europe
United Kingdom
London
Dessert
Vegetarian

Method

Preheat the oven to 180°C (160°C fan).

Add the rhubarb, granulated sugar and corn flour to a heavy-bottomed pan and toss to combine. Add the orange juice and zest and heat on medium, stirring to make sure it isn’t sticking but taking care not to break the pieces