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Rhubarb Sponge Recipe- serves 4-6: Rhubarb sponge isn't an exclusive Scottish recipe, but it's my favourite pudding that my mum, and now my wife, makes me so deserves a special mention! I love mine warm, served with vanilla ice-cream: |
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Breakfast Starters Main Course dethumps Flags/Emblem of Scotland Favourite Places 
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Rhubarb Sponge Ingredients:100g self raising flour 100g sugar 100g margarine 2 eggs Rhubarb cut into cubes Sugar to taste A little water Big tub of vanilla ice cream! Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! 
Rhubarb Sponge Cooking Directions:1. Stew the rhubarb until it is soft and leave in a dish to cool. 2. Make the sponge by creaming the margarine and sugar then adding the eggs and flour. 3. Put the sponge mixture on top of the Rhubarb. 4. Bake at 190c or gas mark 5 for about one hour or until lovely and golden. 5. Serve hot with your favourite topping or on its own. Taste Ye Back: Great Scots and the Food That Made Them  describes the old Scottish practice by children who used to dip rhubarb sticks into bowls of white sugar, with many of the contributors wondering if this is why their generation have bad teeth and many fillings!
Rhubarb RecipesBelow are details of some more rhubarb recipes enjoyed by the Scottishrecipes team The Three Chimneys Recipe Book 
has two easy and delicious rhubarb recipes which are rhubarb and stem ginger parfait with ruby orange syrup and an alternative rhubarb crumble tart which uses rolled oats and chopped nuts as part of its ingredients.
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