Scottish Rhubarb Pudding
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.
Servings 8
Calories 225kcal
Ingredients
- 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.
Nutrition
Calories: 225kcal