There’s a lot of rhubarb grown on farms in the country. Just about everyone has a patch somewhere out in the yard and everyone looks forward to the beautiful green and red shoots that can be baked up into the most delicious pies, tarts, jams, cakes, squares and even punch. Yes, punch. My sister-in-law has been making a rhubarb punch for as long as I’ve known her, It comes from straining cooked rhubarb and serving it mixed with sugar and ginger ale. It’s positively delicious; a little tart, a little sweet and I always look forward to having some when we visit.
This recipe though, isn’t for rhubarb punch, it’s for Rhubarb Sponge Pudding which is a delightful way to make use of some of that rhubarb that may be growing in your garden.
Unfortunately my rhubarb never survives the winters and I’ve all but given up hope of ever having my own patch. Thankfully the neighbours are generous and share plenty of their’s with me. This is some that I’ve had in the freezer from last year’s season so I wanted to get it used up.
This recipe sounded like the perfect way to use it and one I’m sure I’ll use again and again.
The moist sponge topping is light, yet full of flavour and it really compliments the tender fruit underneath. I sweetened mine with pure maple syrup, popped a few raspberries into each ramekin and it was a delightful combination of some of my favourite flavours.
Perfect with vanilla ice cream. (Unfortunately those pictures have seemingly disappeared).
This can be made as a single desert in a 9×9-inch baking pan or in 6 individual ramekins. Either is perfect for sharing and can be made well ahead of any entertaining you may be doing as it keeps well for days in the refrigerator.
Rhubarb Sponge Pudding
1 pound (about 3 cups) rhubarb, cut into 1-inch pieces
1/2 cup golden corn syrup or pure maple syrup
1 tablespoon brown sugar
1/2 cup granulated sugar
2 eggs, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1. Preheat oven to 375 degrees F.
2. Place rhubarb in lightly buttered 9×9-inch pan or 6 ramekins. Drizzle with the syrup and brown sugar.
3. Beat butter and sugar together in a bowl until light and fluffy. Beat in eggs.
4. Mix together dry ingredients and gently fold into the batter. Spread on top of the rhubarb.
5. Bake for 30 to 35 minutes or until a toothpick comes out clean. Serve while still warm with custard or ice cream.
Optional: Add in 1 cup of your favourite berries (strawberries or raspberries work best) to the 9×9-inch pan or 3-4 berries per ramekin.
Adapted from Lucy Waverman, The Globe and Mail