Rhubarb Sponge Pud

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 large free-range eggs
  • 100 g self-raising flour, sifted

Fruit Filling

  • 500 g ripe rhubarb stalks
  • 80 g caster sugar


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 any leaves. Arrange in a tumbled fashion in a buttered 1 litre pie or baking dish and scatter with the 80 g caster sugar.

Spoon the mixture on top of the fruit and bake for 50 to 60 minutes until the topping is a golden sponge cake and the rhubarb is tender. (If the topping appears to brown too quickly in the oven, cover lightly with foil.) Serve with rich cream.