Rhubarb and oat sponge pudding
- Portion size: Serves 6
- Prep time 15 min. Cook time 45 min
- Difficulty: easy
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.
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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!
Nutrition
- 450kcals Calories
- 22g (12g saturated) Fat
- 7.1g Protein
- 54g (31g sugars) Carbs
- 3g Fibre
- 0.2g Salt
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