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Rhubarb and oat sponge pudding

Name: Rhubarb and oat sponge pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 400g rhubarb, cut into 4cm lengths; 180g light brown soft sugar; 100g porridge oats, plus 1 tbsp; 80g plain flour; 1½ tsp baking powder; 130g unsalted butter, melted; 75ml whole milk or oat milk; 2 medium eggs, beaten; Cream, custard or ice cream to serve; Specialist kit; 20cm oven dish

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 25 Feb 25
Updated: 25 Feb 25

Dig into this soft, buttery, golden oat sponge pudding to reveal a flash of pink juicy rhubarb beneath. This easy recipe makes a great change from classic crumble.

Browse more brilliant rhubarb recipes.

Easy
March 2025

Test kitchen approved

Serves 6
Prep time 15 min. Cook time 45 min

Dig into this soft, buttery, golden oat sponge pudding to reveal a flash of pink juicy rhubarb beneath. This easy recipe makes a great change from classic crumble.

Browse more brilliant rhubarb recipes.

Nutrition: per serving

Calories: 450kcals
Fat: 22g (12g saturated)
Protein: 7.1g
Carbohydrates: 54g (31g sugars)
Fibre: 3g
Salt: 0.2g

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Ingredients

400g rhubarb, cut into 4cm lengths
180g light brown soft sugar
100g porridge oats, plus 1 tbsp
80g plain flour
1½ tsp baking powder
130g unsalted butter, melted
75ml whole milk or oat milk
2 medium eggs, beaten
Cream, custard or ice cream to serve

Specialist kit

20cm oven dish

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Method

Heat the oven to 180°C/160°C fan/gas 4. Put the rhubarb in a pan with 50g of the sugar and 1 tbsp water. Cover and cook over a medium heat, stirring occasionally, for 5 minutes until the sugar has dissolved and the rhubarb is softening but holding its shape. Pour into an oven dish.
Put the 100g oats in a food processor and whizz until coarsely ground. Add the flour, baking powder and a pinch of salt, then pulse to combine. Pour in the melted butter, the remaining 130g sugar, the milk and eggs, then whizz until combined.
Scrape the sponge mixture over the rhubarb, spread evenly, then scatter over the extra tbsp of oats. Bake for 35-45 minutes until springy to the touch and a skewer pushed into the sponge (not into the base where the rhubarb is) comes out clean. Leave to cool for a few minutes, then serve with cream, custard or ice cream – or all three!