See Also: Rhubarb sponge pud(recipes)
rhubarb(1)(dictionary)
rhubarb(2)(dictionary)
Rhubarb(medicine)
rhubarb(dictionary)
rhubarb(encyclopedia)
Rhubarb Crumble(recipes)
Rhubarb Fool(recipes)
Rhubarb Vodka(recipes)
Strawberry Rhubarb Pie(recipes)

Rhubarb sponge pud (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



100g/3½oz butter100g/3½oz caster sugar 2 large free-range eggs100g/3½oz self-raising flour, siftedFor the fruit filling500g/17½oz ripe rhubarb stalks80g/2¾oz soft brown sugargood-quality cream or ice cream, to serve



Method



1. Preheat the oven to 180C/350F/Gas 4. 2. Cream the butter and caster sugar in a bowl until light and fluffy. 3. Add the eggs one at a time, beating well. 4. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula, until thoroughly mixed.5. Cut the rhubarb stalks into 2cm (0.8in) lengths, discarding any leaves. 6. Tumble them in a one litre buttered pie or baking dish. 7. Scatter with the soft brown sugar, and cover with spoonfuls of the batter.8. Bake for 50-60 minutes, until the topping is sponge-like and lightly golden, and the rhubarb is tender. 9. Serve with good-quality cream or ice cream.