Rhubarb Sponge Pudding
Ingredients
- 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups) ⓘ
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons water ⓘ
- 1 cup plus 2 tablespoons all purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 cup sugar ⓘ
- 7 tablespoons butter, room temperature ⓘ
- 2 large eggs ⓘ
- 6 1/2 tablespoons whole milk ⓘ
- Softly whipped cream ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).