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Rhubarb sponge pudding | wefacecook.com Rhubarb sponge pudding | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 35 minutes
Totaltime: 45 minutes


  • 1 pound (about 3 cups) rhubarb, cut in 1-inch pieces
  • 1/3 cup Golden Syrup (or substitute maple syrup)
  • ½ cup room-temperature butter, diced
  • ½ cup granulated sugar
  • 2 eggs, beaten together
  • ¾ cup self-rising flour


  • Method
    Preheat oven to 375 F.
    Place rhubarb in a well buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.
    Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs.
    Gently fold in flour. Spread mixture on top of rhubarb.
    Bake for 30 to 35 minutes or until a toothpick comes out clean.
    Serve while still warm with custard, whipping cream or ice cream.
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