Rhubarb and strawberry sponge puddings

This delicious winter pudding comes with a gorgeous sweet-yet-tart layer of stewed rhubarb and strawberries covered by a moist sponge topping.

  • 1 hr cooking
  • Serves 8
  • Print


Rhubarb and strawberry sponge puddings
  • 5 ½ cup (600g) rhubarb, trimmed coarsely chopped
  • 2 tablespoon caster sugar
  • ¼ cup (60ml) orange juice
  • 500 gram strawberries, hulled, halved
  • 2 teaspoons icing sugar
Sponge cake
  • 2 eggs
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (75g) self-raising flour
  • ½ tablespoon cornflour


Rhubarb and strawberry sponge puddings
  • 1
    Preheat oven to 180°C.
  • 2
    Place rhubarb, sugar and juice in a large saucepan over low heat; cook, stirring, until sugar dissolves. Cook, stirring occasionally, for 10 minutes or until rhubarb is tender. Stir in strawberries.
  • 3
    Meanwhile, make sponge mixture.Beat eggs and sugar in a small bowl with an electric mixer for 10 minutes or until thick and creamy. Sift flours twice onto baking paper. Sift a third time over egg mixture; gently fold through until combined.
  • 4
    Spoon three-quarters of the fruit mixture into six 1-cup (250ml) ovenproof baking dishes; place on a large oven tray. Bake for 5 minutes or until fruit mixture is bubbling. Remove from oven.
  • 5
    Spoon sponge mixture on hot fruit mixture; bake for a further
    30 minutes or until sponge springs back when pressed lightly in the centre with your finger.
  • 6
    Serve puddings immediately, topped with remaining fruit mixture and sifted icing sugar. Serve with vanilla ice-cream, if you like.


You will need about 10 stems of rhubarb to make this recipe.

More From Women's Weekly Food