Rhubarb Sponge Pudding
A classic British dessert featuring tart rhubarb topped with a light and fluffy sponge cake batter. When baked, the rhubarb creates a delicious jammy layer under the golden brown sponge.
Ingredients
- •1⅓ pounds rhubarb
- •⅓ cup golden brown sugar
- •2 tablespoons water
- •1⅛ cups all purpose flour
- •1½ teaspoons baking powder
- •½ cup sugar
- •7 tablespoons butter
- •2 large eggs
- •6½ tablespoons whole milk
- •1 cup whipped cream
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
10 min
- 3.
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.
70 min
