Rhubarb Sponge Pudding

Name: Rhubarb Sponge Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 teaspoons baking powder; 7 Tbsps butter, room temperature; 2 larges eggs; 79 milliliters (packed) golden brown sugar; 605 grams rhubarb, cut into 1-inch lengths (about 5 cups); 118 milliliters sugar; 2 Tbsps water; 8 servings Softly whipped cream; 7 Tbsps whole milk

Need a vegetarian dessert? Rhubarb Sponge Pudding could be a great recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 283 calories, 4g of protein, and 13g of fat. Mother's Day will be even more special with this recipe. If you have all purpose flour, eggs, golden brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375°F. Butter 11x7x2-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Ingredients you will need

Brown Sugar

Rhubarb

Water

Equipment you will use

Baking Pan

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.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Rhubarb

All Purpose Flour

Egg

Milk

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.

Equipment you will use

Toothpicks