This rhubarb pudding is made with a rich sponge topped with sliced rhubarb and finished with a meringue topping. Mum passed on the recipe as it is an easy summer dessert that everyone likes.
Sunday is the day when we meet as a family. It’s a day of treats like cake and puddings. Sharing good food with family feels special every time.
With rhubarb growing like crazy in the vegetable garden at this time of year, anything that includes it reminds me of summer.
The bonus with this rhubarb pudding is that is looks impressive but is so easy to make.
To make rhubarb pudding
The cake ingredients
- 115g Butter
- 170g Caster sugar
- 170g Self raising flour
- 450g Fresh rhubarb
- 2 eggs and 2 egg yokes
Meringue topping ingredients
- 2 Egg whites
- 85g Flaked almonds
- 115g Caster sugar
- Line the base of a rectangle cake tin. Mine measures 17cm x 27cm. Preheat oven to 160°C to 170°C.
- Wash and slice the rhubarb and place in a bowl ready to use later.
- Cream butter and sugar together until light and fluffy using an electric hand-whisk. Add the eggs and flour a little at a time, beating well between additions.
- Spoon sponge mix into the tin, then scatter with the sliced rhubarb. The rhubarb will cover the sponge mix but as the sponge cooks it will sink in and mix evenly. Place in oven and cook for 40 to 50 minutes.
- The cake is ready when it has risen and the top is golden brown. When touched with a finger it should spring back. Leave to cool slightly while you prepare the meringue topping.
- To make the meringue, whisk the egg whites until they form stiff peaks then gradually add the caster sugar. Whisk until the meringue mix is glossy.
- Spoon across the cake and scatter the flaked almonds across the top. Return to the oven and bake for 10 to 15 minutes.
Serve warm or cold with double cream, ice cream or natural yogurt.