Rhubarb Sponge Pudding

Health score
2%
Rhubarb Sponge Pudding
45 min.
8
285kcal

Suggestions


Indulge in the delightful flavors of Rhubarb Sponge Pudding, a classic dessert that perfectly balances the tartness of fresh rhubarb with a light, fluffy sponge. This comforting treat is not only a feast for the taste buds but also a visual delight, with its golden-brown top inviting you to dig in. Whether you're hosting a dinner party or simply looking to satisfy your sweet tooth, this pudding is sure to impress your guests and family alike.

With a preparation time of just 45 minutes, you can whip up this scrumptious dessert without spending all day in the kitchen. The combination of all-purpose flour, butter, and eggs creates a tender sponge that beautifully complements the sweet and tangy rhubarb beneath. Topped with softly whipped cream, each bite is a harmonious blend of flavors and textures that will leave you craving more.

Perfect for any occasion, Rhubarb Sponge Pudding is a nostalgic dish that evokes memories of home-cooked meals and family gatherings. Its warm, comforting nature makes it an ideal dessert for chilly evenings or festive celebrations. So gather your ingredients, preheat your oven, and get ready to treat yourself to a slice of this delightful dessert that is sure to become a favorite in your recipe collection!

Ingredients

  • cup flour 
  • 1.5 teaspoons double-acting baking powder 
  • tablespoons butter room temperature
  • large eggs 
  • 0.3 cup brown sugar packed ()
  • 1.3 pounds rhubarb cut into 1-inch lengths ( 5 cups)
  • 0.5 cup sugar 
  • tablespoons water 
  • servings whipped cream 
  • 6.5 tablespoons milk whole

Equipment

  • bowl
  • oven
  • whisk
  • baking pan
  • hand mixer
  • toothpicks

Directions

  1. Preheat oven to 375°F. Butter 11x7x2-inch baking dish.
  2. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm with softly whipped cream.

Nutrition Facts

Calories285kcal
Protein6.3%
Fat40.84%
Carbs52.86%

Properties

Glycemic Index
49.14
Glycemic Load
18.44
Inflammation Score
-4
Nutrition Score
7.8099999531456%

Flavonoids

Catechin
1.64mg
Epicatechin
0.39mg
Epicatechin 3-gallate
0.45mg

Nutrients percent of daily need

Calories:284.55kcal
14.23%
Fat:13.19g
20.29%
Saturated Fat:7.81g
48.8%
Carbohydrates:38.42g
12.81%
Net Carbohydrates:36.64g
13.32%
Sugar:23.36g
25.96%
Cholesterol:78.86mg
26.29%
Sodium:187.34mg
8.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.58g
9.15%
Vitamin K:23.24µg
22.14%
Selenium:10.59µg
15.13%
Calcium:150.27mg
15.03%
Manganese:0.27mg
13.26%
Vitamin B2:0.18mg
10.84%
Vitamin A:511.58IU
10.23%
Vitamin B1:0.15mg
10.16%
Folate:40.4µg
10.1%
Phosphorus:89.6mg
8.96%
Potassium:294.33mg
8.41%
Vitamin C:6.05mg
7.33%
Fiber:1.78g
7.14%
Iron:1.27mg
7.05%
Vitamin B3:1.19mg
5.95%
Vitamin E:0.67mg
4.49%
Magnesium:17.44mg
4.36%
Vitamin B5:0.41mg
4.14%
Vitamin B12:0.22µg
3.59%
Vitamin B6:0.06mg
3.01%
Zinc:0.43mg
2.89%
Vitamin D:0.41µg
2.72%
Copper:0.05mg
2.7%
Source:Epicurious