Scottish Rhubarb Pudding

With its golden-baked topping and soft, tangy rhubarb filling, this Scottish Rhubarb Pudding is ideal for spring and summer when rhubarb is in season. It’s a perfect way to use up fresh or frozen rhubarb and makes a delicious, crowd-pleasing dessert for family gatherings.

Ingredients and substitutions for Scottish Rhubarb Pudding

• Rhubarb: Fresh rhubarb was used here and either forced rhubarb (specific to the UK) or regular works beautifully here.
• Sugar: Superfine or caster sugar is perfect for both the rhubarb and our sponge pudding thanks to the fact it easily dissolves, adding sweetness without additional flavor. You could replace with white sugar.
• Eggs: The eggs bind and adds structure to our pudding resulting in that soft interior that compliments the sugar and butter.
• Flour: Plain or all purpose flour is best to create a nice light crumb to our pudding.
• Butter: Unsalted butter was used, though salted would work well here, this butter helps create a light texture alongside the eggs. It has not been tried with a non dairy alternative.

See recipe card for quantities.

How to make Scottish Rhubarb Pudding:

Step 1: Rhubarb: Toss the rhubarb and 50 grams / ¼ cup sugar into your baking dish and set aside.

Step 2: Butter base: Beat the butter and remaining sugar until pale and fluffy.

Step 3: Eggs: Add in 1 egg and whip. Repeat with remaining egg and combine.

Step 4: Dry ingredients: Sift in the dry ingredients and fold until the batter is smooth.

Step 5: Bake: Spoon into your baking dish evenly and bake until golden.

Step 6: Serve: Spoon up, top with a thick drizzle of custard and dig in!

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Scottish Rhubarb Pudding

Sylvie Taylor

Scottish Rhubarb Pudding balances the tartness of fresh rhubarb with a sweet, comforting pudding base. This traditional pudding recipe is simple yet indulgent, often served warm with cream, custard, or ice cream.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Scottish

Servings 8

Calories 225 kcal

Ingredients

  

1x2x3x

• 500 grams / 1 pound rhubarb cut into 1 inch lengths
• 100 grams / 3.5 ounces butter softened
• 150 grams / ¾ cup superfine/caster sugar
• 110 grams / 2 large eggs room temperature
• 100 grams / ⅔ cup - 1 teaspoon plain flour sifted
• 2 grams / ½ teaspoon baking powder sifted

Instructions

 

• Preheat the oven to 180C/350F.
• Toss the butter and 100 grams / ½ cup sugar into a bowl and whip until pale and fluffy, approximately 2 minutes.
• Add 1 egg and whip until combined. Repeating with the remaining egg.
• Add the flour and baking powder and stir until smooth and no dry portions remain in the base of your bowl.
• Toss the rhubarb pieces into your baking dish and toss the remaining 50 grams / ¼ cup sugar over the top.
• Spoon over the pudding evenly and bake until golden, approximately 35 minutes.
• Serve up with a thick drizzle of custard or cream.
• Dig in and enjoy!

Notes

• Rhubarb: Fresh rhubarb was used here and either forced rhubarb (specific to the UK) or regular works beautifully here.
• Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.
• You can use frozen rhubarb for this recipe: Frozen rhubarb works perfectly, just thaw and drain excess liquid before using to prevent a soggy base.
• Can be made ahead: It can be made ahead and reheated when you're ready to serve. After baking, let it cool completely, then cover and refrigerate. When you're ready to enjoy, simply reheat individual portions in the microwave or oven until warm.

Adapted from MyDish.co.uk

Nutrition

Calories: 225kcal

Keyword pudding, rhubarb, spring baking

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