Rhubarb Sponge Pudding


  • 500g rhubarb
  • 3 tbsp granulated sugar
  • 110g caster sugar
  • 110g butter/margarine
  • 2 large eggs
  • 110g self raising flour
  • 1 tsp vanilla essence
  • Little milk
  • Icing sugar to dust

Recipe Name

Rhubarb Sponge Pudding


  • Wash & chop the rhubarb into chunks.  Place in a bowl with the granulated sugar & turn so the rhubarb is well-covered with the sugar.  Set to one side.
  • To make the sponge place the flour, butter/margarine, caster sugar, eggs & vanilla essence into a mixing bowl & mix using an electric hand mixer or food processor.
  • Add a little milk if the mixture is too stiff.
  • Turn the mixture into a deep sided sponge tin.
  • Then drop the raw rhubarb & sugar mixture on top of the sponge mixture.
  • Place in an oven at around 180-200 degrees and cook for 40 minutes.
  • Serve with custard or crème fraiche.