Rhubarb Sponge Pudding

Rhubarb Sponge Pudding
  • 1⅓lbs. Rhubarb, cut into 1-inch pieces (about 5 coups)
  • ⅓ cup brown sugar
  • 2 Tbsp. water
  • 1 cup + 2 Tbsp. flour
  • 1 ½ tsp. baking powder
  • ½ cup sugar
  • 7 Tbsp. butter, softened
  • 2 large eggs
  • 6 ½ Tbsp. whole milk
  1. Preheat oven to 375°. Butter an 11x7x2 inch baking dish.
  2. Cut rhubarb and place in baking dish in even layer. Scatter brown sugar over rhubarb and sprinkle with 2 Tbsp. water.
  3. Whisk flour and baking powder in small bowl.
  4. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 min. Add eggs one at a time, beating well between additions.
  5. Fold in flour mixture alternating with milk and end with flour mixture. Spoon batter over rhubarb, smoothing top to cover.
  6. Bake until top is golden brown, about 40 min. Cool at least 30 min.


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