Custard and Rhubarb Sponge Pudding

Custard and Rhubarb Sponge Pudding


1 person made this

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

Serves: 4 

  • 3 cups rhubarb, diced
  • 1 stale sponge cake
  • 1 cup milk
  • 2 eggs, separated
  • 1 teaspoon vanilla essence
  • 2 teaspoon sugar

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Make a custard with one cup of milk and two egg yolks. Flavour with vanilla. Pour over sponge.
  4. Beat the whites of the eggs with the sugar until stiff. Spread over custard then place in the oven until set and brown.

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