Recipe

Rhubarb and strawberry sponge puddings

Oct 31, 2010 1:00pm
  • 1 hr cooking
  • Serves 8
    • Print
    Print

Ingredients

Rhubarb and strawberry sponge puddings
  • 5 cup (700g) rhubarb, trimmed coarsely chopped
  • 2 tablespoon caster sugar
  • 2 tablespoon orange juice
  • 500 gram strawberries, thinly sliced
  • custard or thickened cream, to serve
Sponge cake
  • 2 eggs
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoon cornflour

Method

Rhubarb and strawberry sponge puddings
  • 1
    Preheat oven to 180°C.
  • 2
    In a large saucepan, stir rhubarb, sugar and juice over low heat until sugar dissolves. Cook, uncovered, further 10 minutes or until rhubarb is tender. Stir in strawberries.
  • 3
    Meanwhile, to make sponge cake, beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Triple-sift flours into another bowl, then fold into egg mixture.
  • 4
    Divide fruit mixture among eight 1-cup ovenproof dishes. Bake 5 minutes or until fruit mixture is bubbling hot.
  • 5
    Top hot rhubarb mixture evenly with sponge cake mixture; bake about 30 minutes. Serve immediately with custard or cream.

Notes

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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food