Rhubarb and strawberry sponge puddings

  • 1 hr cooking
  • Serves 8
  • Print


Rhubarb and strawberry sponge puddings
  • 5 cup (700g) rhubarb, trimmed coarsely chopped
  • 2 tablespoon caster sugar
  • 2 tablespoon orange juice
  • 500 gram strawberries, thinly sliced
  • custard or thickened cream, to serve
Sponge cake
  • 2 eggs
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoon cornflour


Rhubarb and strawberry sponge puddings
  • 1
    Preheat oven to 180°C.
  • 2
    In a large saucepan, stir rhubarb, sugar and juice over low heat until sugar dissolves. Cook, uncovered, further 10 minutes or until rhubarb is tender. Stir in strawberries.
  • 3
    Meanwhile, to make sponge cake, beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Triple-sift flours into another bowl, then fold into egg mixture.
  • 4
    Divide fruit mixture among eight 1-cup ovenproof dishes. Bake 5 minutes or until fruit mixture is bubbling hot.
  • 5
    Top hot rhubarb mixture evenly with sponge cake mixture; bake about 30 minutes. Serve immediately with custard or cream.


You will need about 10 stems of rhubarb to make this recipe.