Rhubarb pudding cake

Make the most of the season's fresh rhubarb with this delicious pudding! A recipe for a rhubarb pudding cake, an upside-down cake with a difference.

Make the most of the season's fresh rhubarb with this delicious pudding! Once you've made it once we guarantee it'll become a favourite recipe all season. 3W7C9608 Rhubarb pudding cake Serves 8 345g rhubarb 1tbsp caster sugar 250g self raising flour 230g butter, diced 115g caster sugar 150g light muscovado sugar 3 large eggs, separated 1 Preheat the oven to 180˚C/Gas Mark 4 and grease a 20cm round cake tin well and line the base with a circle of non-stick baking paper. 2 Prepare the rhubarb, trimming to 5cm pieces in length. Add to the base of the cake tin and sprinkle with the 1 tbsp of caster sugar. 3 Place the flour in a large bowl and add the diced butter. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through the caster and muscovado sugars. Add the egg yolks and mix well. 4 In a clean bowl, whisk the egg whites to stiff peaks. Add one third of the egg whites to the cake mixture and mix well to loosen. Fold in the remaining egg whites gently using a metal spoon or spatula. Add the cake mixture to the tin on top of the rhubarb and gently level with the back of spoon. 5 Bake in the oven for 45-50 mins or until a skewer when inserted comes out clean. Allow to cool in the tin for 20 mins before inverting onto a serving plate and removing the baking paper. Serve. TIP: * Keep an eye on the cake in the oven and cover with a sheet of baking paper after 30 mins if already golden brown to prevent it from burning.


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