Recipe: Rhubarb batter pud

Rhubarb batter pud



  • 800g forced rhubarb
  • 100g golden caster sugar


  • 50g unsalted butter melted
  • 75g plain flour
  • 50g golden caster sugar 
  • 3 medium eggs
  • 200ml whole creamy milk
  • 1⁄3 tsp ground ginger
  • 1⁄3 tsp ground cinnamon


  • extra golden caster sugar
  • clotted cream to serve
  1. Have ready a 35cm oval gratin dish or an equivalent ovenproofbaking dish. Preheat the oven to 210C/190C fan/gas 61⁄2.
  2. Trim the rhubarb and cut diagonally into 2cm lengths. Toss the rhubarb with the sugar and arrange in the gratin dish. Cover with foil and bake for 30 minutes until the juices start to run.
  3. In the meantime, blend all the ingredients for the batter in a blender, scrape down the sides and blend again. Pour this over the rhubarb, scatter a couple of tablespoons of sugar over and bake for 25-30 minutes until golden and puffy. Serve hot, with clotted cream.

Beyond the crumble…but with equal nursery appeal. Clotted cream is the dollop of choice


No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now