This is the most delicious rhubarb pudding we have ever eaten. Rhubarb baked beneath a blanket of delicate cake and served warm with a scoop of ice cream. Simply incredible! Simple ingredients, quick preparation and a flavour that feels out of this world. I absolutely love this dessert—be sure to try it while rhubarb is still in season!
Ingredients for the rhubarb pudding:
- 600 g rhubarb, cut into pieces
- ⅓ cup light brown sugar
- 2 tablespoons water
- 100 g butter
- 80 g caster sugar
- 2 large eggs
- 175 g plain flour
- 1½ teaspoons baking powder
- 100 ml milk
All ingredients should be at room temperature.
Prepare a ceramic baking dish measuring approximately 17 × 28 cm. Arrange the rhubarb evenly over the base of the dish. Sprinkle with the brown sugar and drizzle with the water.
Place the butter and caster sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Sift the flour and baking powder directly over the mixture, add the milk and gently fold together with a spatula until just combined. Spread the batter evenly over the rhubarb and smooth the surface.
Bake at 180°C for approximately 35–40 minutes, or until a skewer inserted into the sponge comes out clean. Remove from the oven and allow to cool for 30 minutes before serving. Serve warm with ice cream, sorbet or whipped cream.
Enjoy!
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