Rhubarb Sponge

Delicious pudding of rhubarb sponge with list of ingredients and cooking directions

This serves 4-6. Rhubarb sponge isn't an exclusive Scottish dish, but it's my favourite pudding that my mum and wife makes me. So it deserves a special mention! I love mine warm, served with vanilla ice-cream.

Home Page

Breakfast

Butteries

Porridge

Potato Scones

Starters

Tattie Soup

Main Course

Haggis

Salmon and tattie broth

Scotch Pies

Skirlie

Stew

Stovies

White Pudding

Flags/Emblem of Scotland

Rampant Lion

St Andrew's

Thistle

Favourite Places

Urquhart Castle

Contact

Links

Cookbook Reviews

Follow us on Twitter:

Rhubarb Sponge Recipe

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!

Rhubarb Sponge Pudding Recipe

1. Stew the fruit 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 mixture on top of the fruit.

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!

If you like this page and would like to easily share it with your friends and family please use the social networking buttons below:

Rhubarb Recipes

Below are details of some more rhubarb recipes enjoyed by us:

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.