Rhubarb and Ginger Shortcake Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This classic pudding is built up like mille-feuilles: extra-thin ginger shortcakes are layered with rhubarb pieces and pastry cream. The pastry cream does work very well with this dish, but simple whipped cream, or a couple of spoons of clotted cream will also do the trick.


  • 750 g ( lb) rhubarb
  • 25 g (1


Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Take 650 g ( lb) of the rhubarb a