Rhubarb Sponge Pudding

Rhubarb Sponge Pudding.jpg

I have childhood memories of rhubarb just picked from the garden and Mum making this rhubarb sponge. Rich and caramel-like with a moist sponge on top, it beats all the rhubarb desserts I know. For my best childhood memories I would serve it with custard, but as an adult I serve it with salted caramel gelato and everyone begs for more. 

If I make custard I use the British custard power, Birds, which is not too sweet although you could easily just serve it with whipped cream. I also use Lyle’s golden syrup, a thick caramel-like syrup made from sugar cane, which is supermarket available but you could substitute with maple syrup.


Serves: 6


  • 1 pound (500 grams) rhubarb cut in 1-inch pieces
  • 1/3 cup golden syrup
  • ½ cup room temperature butter, diced
  • ½ cup granulated sugar
  • 2 eggs, beaten together
  • ¾ cup self-rising flour


Preheat oven to 375 F.

Place rhubarb in a well-buttered deep dish 9-inch pie plate or oven proof gratin.  Drizzle syrup on top.

Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs. Gently fold in flour. Spread mixture on top of rhubarb.

Bake for 30 to 35 minutes or until a toothpick comes out clean.

Serve while still warm with custard, whipping cream or ice cream.