Dessert Recipes > Cottage Rhubarb Pudding

This recipe is part of the April 2010 Recipes Menu

Starter - Rustic Onion Tart
Main Course - Farmer's Sausage Casserole
Dessert - Cottage Rhubarb Pudding

How to make Cottage Rhubarb Pudding:
If you are lucky enough to have some rhubarb ready in the garden this is an ideal way of using it to make a simple and delicious pudding. Tinned rhubarb also works well in this dish.


Cottage Rhubarb Pudding
1lb rhubarb, peeled and chopped
2 eggs, whisked
4oz brown sugar
2oz plain flour
1/2 teaspoon ground ginger
1oz melted butter
1/2 pint milk
(see measure conversions for more information)


- Beat 3oz of the sugar into the eggs.
- Add the flour and ginger, beating well.
- Add the butter and milk to form a batter.
- Put the rhubarb and the remaining sugar into a buttered ovenproof dish.
- Pour the batter over the rhubarb.
- Bake at 180 degrees centigrade until golden brown and firm to the touch.