Rhubarb Sponge Pud

Preparation info
  • Serves


    • Difficulty


Appears in
Simple Food

By Jill Dupleix

Published 2002

  • About

The good thing about this pudding is that the rhubarb cooks itself under the golden sponge topping.


Sponge Topping

  • 100 g butter, soft
  • 100 g caster sugar
  • 2


Heat the oven to 180°C/Gas 4. Cream the butter and sugar together in a bowl until light. Add the eggs, one at a time, beating well. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula.

Cut the rhubarb stalks into 2 cm lengths, discarding an