Custard and Rhubarb Sponge Pudding
45 minutes
This dessert is so simple and delicious. Start with tart rhubarb, a stale sponge cake and custard then top with a meringue mixture and bake until golden brown.
The Walters
2 people made this
Ingredients
Serves: 4
- 3 cups rhubarb, diced
- 1 stale sponge cake
- 1 cup milk
- 2 eggs, separated
- 1 teaspoon vanilla essence
- 2 teaspoon sugar
Directions
Preparation:30min ›
Cook:15min ›
Ready in:45min
- Preheat oven to 350 degrees.
- In a large saucepan, stew the rhubarb in the usual way. Place in a greased pie dish then cover with stale sponge cake, which absorbs the liquid.
- Make a custard with one cup of milk and two egg yolks. Flavour with vanilla. Pour over sponge.
- Beat the whites of the eggs with the sugar until stiff. Spread over custard then place in the oven until set and brown.
