Best 3 Rhubarb Sponge Pudding Recipes
In the realm of delectable desserts, the rhubarb sponge pudding stands out as a delightful symphony of flavors and textures. This classic British dish combines the vibrant tartness of rhubarb with the comforting embrace of a soft, pillowy sponge cake. As the rhubarb bakes, its natural pectin transforms into a luscious jelly, creating a captivating contrast against the airy lightness of the sponge. This recipe collection offers a tantalizing journey through variations of this beloved pudding, each with its unique charm. From a traditional rendition that embodies the essence of simplicity to a decadent version adorned with a sweet custard sauce, these recipes cater to every palate and occasion. Get ready to embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON SPONGE PUDDING WITH RHUBARB SAUCE
This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
- In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
- In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.
RHUBARB SPONGE PUDDING
Provided by Jill Dupleix
Categories Milk/Cream Mixer Dairy Egg Fruit Dessert Bake Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 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.
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
This lemon-lime pudding is combined with a rhubarb compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
- Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
- In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
- Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.
Tips:
- For a crispier sponge, use slightly stale bread.
- If you don't have a steamer, you can cook the pudding in a heatproof bowl set over a pan of simmering water.
- Serve the pudding with your favorite custard or ice cream.
- Rhubarb sponge pudding can be made ahead of time and reheated in the microwave or oven.
- If you are using frozen rhubarb, thaw it completely before using.
Conclusion:
Rhubarb sponge pudding is a classic British dessert that is easy to make and delicious. It is a great way to use up rhubarb when it is in season. This pudding is light and fluffy, with a sweet and tangy flavor. It is perfect for a summer dessert or a special occasion. Give this recipe a try and enjoy the deliciousness of rhubarb sponge pudding!
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