Upside-Down Rhubarb Pudding

A buttery rhubarb base topped with a light sponge, baked until golden and served inverted with icing sugar.

Baking Vegetarian Dessert Sweet Rhubarb

Estimated Nutrition

Calories

2345.2

kcal / serving

2345.2 kcal total

Carbs

256.8g

per serving

256.8 g total

Fat

138.4g

per serving

138.4 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

pudding

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for the rhubarb

100

Caster Sugar

for the sponge

100

Self-Raising Flour

tbsp

Icing Sugar

for dusting

Dairy

Unsalted Butter

softened

100

Butter

for the sponge

piece

Eggs

free-range

Milk

NutsSeeds

piece

Cardamom Pods

split

Vegetables

stick

Rhubarb

cut into 5cm lengths

Method

Preheat the oven to 200°C.

Melt 50g of butter in a small ovenproof frying pan over medium heat.

Add rhubarb, sugar, and cardamom pods to the pan and cook until soft.

Blend 100g of butter and 100g of sugar in a food processor.

Add eggs, flour, and milk to the processor and blend until smooth.

Pour the batter over the rhubarb and spread evenly.

Bake in the oven for 12 minutes until risen and golden.

Turn the pudding out onto a warm plate and dust with icing sugar.