Name: Rhubarb Sponge Pud
Yield: Serves 4
Ingredients: 100 g caster sugar; 100 g butter, soft; 80 g caster sugar; 500 g ripe rhubarb stalks; 100 g self-raising flour, sifted; 2 large free-range eggs

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

Sponge Topping

100 g butter, soft
100 g caster sugar
2

Method

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

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Ingredients

Sponge Topping

Method

Part of