Rhubarb Sponge Pudding
Over a year ago
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Ingredients
- 100 grams soft butter
- 100 grams caster sugar
- 2 large eggs
- 100 grams self-raising flour, sifted
- 500 grams ripe rhubarb stalks
- 100 grams extra caster sugar
Accompaniment
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Description
Perfect for a Sunday lunch served with rich, smooth, velvety custard or thick Jersey cream.
Method
-
1
Heat the oven to 180°C/ 360°F/gasmark 4.
Beat the butter and caster sugar in a bowl until light and creamy add the eggs one at a time, beating well. Gently fold in the sifted flour until you have a batter of dropping consistency.
Cut the rhubarb stalks into 2cm lengths, discarding any, leaves arrange loosely in a buttered one-litre pie or baking dish and scatter with the 100 grams of extra caster sugar.
Spoon the batter mixture on top of the fruit in clumps then smooth out the clumps to cover the rhubarb bake for 45 minutes, or until the topping is golden.
Serve with rich cream or with a velvety smooth custard and enjoy
Chef's Tips
The outlandishly coloured vegetable that thinks it's a fruit. Rhubarb makes deliciously comforting puddings but its sharpness works extremely well with meat and oily fish dishes (the duck recipe below is a resounding success). Forced rhubarb (grown in the dark) has yellowish leaves and usually appears in January. The field-grown variety replaces it around April and is less tender but often more flavourful. Rhubarb was used as a medicine in ancient China. It was brought to Europe by Marco Polo and has been eaten as a food since the eighteenth century. Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels. When buying choose crisp, firm, plump stalks with good colour. When kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well. To prepare, wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the later field-grown variety, is very tart and requires considerable sweetening.
As with other relatively acidic foods it is recommended that it’s not cooked using aluminium pots.
A good, straightforward recipe that produces excellent results.
Can we have this at the weekend? Please?