Best 3 Rhubarb Sponge Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Rhubarb sponge pudding is a classic British dessert that is perfect for a comforting and delicious treat. This traditional dish combines the tartness of rhubarb with the sweetness of a sponge cake, resulting in a perfect balance of flavors. Whether you are looking for a quick and easy recipe or a more elaborate one, there is sure to be a rhubarb sponge pudding recipe that will suit your needs. This article will provide you with a variety of recipes for rhubarb sponge pudding, ensuring that you can find the perfect one for your taste and skill level.

Here are our top 3 tried and tested recipes!

LEMON SPONGE PUDDING WITH RHUBARB SAUCE



Lemon Sponge Pudding with Rhubarb Sauce image

This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins
1 cup sugar, plus 2 tablespoons for coating ramekins
1/4 teaspoon salt
Zest of 3 lemons
3 large eggs, separated
1/2 cup milk
1/2 cup freshly squeezed lemon juice (3 lemons)
3 tablespoons all-purpose flour
2 large stalks rhubarb, cut into 1/2-inch dice

Steps:

  • Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
  • In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
  • In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

RHUBARB SPONGE PUDDING



Rhubarb Sponge Pudding image

Provided by Jill Dupleix

Categories     Milk/Cream     Mixer     Dairy     Egg     Fruit     Dessert     Bake     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream

Steps:

  • Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
  • Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
  • Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

CITRUS SPONGE PUDDING WITH RHUBARB SAUCE



Citrus Sponge Pudding with Rhubarb Sauce image

This lemon-lime pudding is combined with a rhubarb compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter, room temperature, plus more for ramekins
3/4 cup sugar, plus more for ramekins
1 pinch of salt
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
2 large egg yolks
3 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
3/4 cup plus 1 tablespoon milk
3 large egg whites
1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice

Steps:

  • Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
  • Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
  • In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
  • Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.

Tips:

  • Choose the right rhubarb: Select firm, crisp rhubarb stalks with deep red color. Avoid stalks that are wilted, bruised, or have blemishes.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the rhubarb into small pieces, about 1-inch long.
  • Use fresh or frozen rhubarb: Fresh rhubarb is best, but frozen rhubarb can also be used. If using frozen rhubarb, thaw it completely before using.
  • Don't overcook the rhubarb: Rhubarb cooks quickly, so be careful not to overcook it. Overcooked rhubarb will become mushy and lose its flavor.
  • Serve the pudding warm or cold: Rhubarb sponge pudding can be served warm or cold. If serving warm, let it cool slightly before serving. If serving cold, chill it in the refrigerator for at least 2 hours before serving.

Conclusion:

Rhubarb sponge pudding is a classic dessert that is easy to make and delicious. It is a great way to use up fresh rhubarb, and it can be enjoyed warm or cold. With its sweet and tangy flavor, rhubarb sponge pudding is sure to be a hit with your family and friends.

Related Topics