Recipe

Rhubarb pudding cake

This scrumptious rhubarb pudding cake is the perfect way to ramp up the comfort and is exceptional served for dessert with cream, ice cream or custard.

By Sophie Gray
  • 15 mins preparation
  • 1 hr cooking
  • Serves 12
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Ingredients

  • 400 gram rhubarb, cut into 4cm lengths
  • 1 1/3 cup sugar, plus 1 tablespoon extra
  • juice of ½ orange
  • pink food colouring (optional)
  • 115 gram butter
  • 2 eggs
  • 1 1/2 cup plain flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon mixed spice
  • 1 teaspoon vanilla extract
  • 1 cup Greek yoghurt
  • 1/3 cup sliced almonds
  • cream, icecream or custard, to serve

Method

  • 1
    Preheat oven to 180°C. Grease and line a 20cm diameter ring tin.
  • 2
    Place rhubarb, 1/3 cup of the sugar and juice in an ovenproof dish and bake for 15 minutes until rhubarb is tender but still holding its shape. Brush with a little pink food colouring, if using.
  • 3
    In a bowl or food processor, beat butter and 1 cup sugar until creamy. Add eggs, then flour, almonds, baking powder, soda, mixed spice and vanilla. Mix gently, add yoghurt and mix well.
  • 4
    Spoon two-thirds of the mixture into the bottom of the prepared tin then level. Lay half the rhubarb on top; repeat with remaining batter and rhubarb. Drizzle remaining juices over the top. Scatter on almonds and extra 1 tablespoon of sugar. Bake for 50-60 minutes, or until a skewer inserted comes out clean.
  • 5
    Cool in tin until stable enough to turn out. Serve warm or cold with cream, icecream or custard.

Notes

Rhubarb tends to look more green than pink once cooked, so if you want to retain that pretty pink colour associated with this fruit, use a little food colouring.