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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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.

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