Rhubarb & Custard Sponge Pudding
This Rhubarb & Custard Sponge Pudding is the ultimate comfort dessert combining tart rhubarb, creamy custard, and a light, buttery sponge for the perfect spoonful of nostalgia. It’s an easy homemade pudding recipe that’s warm, soft, and irresistibly delicious. Perfect for family dinners or cozy weekends when you crave something sweet and traditional.
Benefits:
Wholesome & nutritious Rhubarb is rich in antioxidants and fiber, supporting digestion and immunity.
Comforting & nostalgic Classic British dessert flavor that warms your heart.
Easy to make Simple ingredients, minimal prep, and ready in under an hour.
Family favorite Loved by kids and adults alike, especially when served with extra custard or cream!
Ingredients:
For the Rhubarb Base:
• 400g (about 3 cups) rhubarb, trimmed & chopped
• 100g (½ cup) sugar
• 1 tbsp water
For the Custard Layer:
• 300ml (1½ cups) thick custard (store-bought or homemade)
For the Sponge Topping:
• 115g (½ cup) unsalted butter, softened
• 115g (½ cup) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 115g (1 cup) self-raising flour
• 2 tbsp milk
Directions:
Cook rhubarb with sugar and water over medium heat for 5–7 minutes until softened but not mushy. Spoon into a buttered baking dish.
Spread a thick, creamy layer of custard over the rhubarb base.
Beat butter and sugar until pale and fluffy. Add eggs one at a time, mix in vanilla, then fold in flour. Loosen the batter with milk.
Gently spoon the sponge mixture on top of the custard. Bake at 180°C / 350°F for 35–40 minutes until golden, risen, and springy.
Let it rest for 5 minutes before serving warm with extra custard or cream for the ultimate indulgence.
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 6
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Indulge in this classic Rhubarb & Custard Sponge Pudding a warm, comforting British dessert made with tart rhubarb, creamy custard, and buttery sponge. Easy to make and perfect for cozy family nights!
