Rhubarb Sponge Pudding
Rhubarb is often considered a vegetable, but it is legally classified as a fruit in the United States.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Rhubarb Sponge Pudding
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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Cut the rhubarb into 2cm pieces and place in a baking dish.
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Sprinkle caster sugar over the rhubarb.
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In a separate bowl, cream together the butter and caster sugar until light and fluffy.
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Gradually add the eggs, beating well after each addition.
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Fold in the flour and milk until well combined.
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Spoon the mixture over the rhubarb in the baking dish.
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Bake for 40 minutes or until the sponge is golden and cooked through.
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Allow to rest for 10 minutes before serving.
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Serve warm with custard or ice cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 52g18%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
