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Rhubarb Sponge Pudding

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Rhubarb Sponge Pudding

Rhubarb Sponge Pudding

amanda

Equipment

  • - Stand Mixer

  • - Measuring Cups & Spoons

  • - Large Mixing Bowl

  • - Slow Cooker

  • - Silicone Baking Mat

  • - Parchment Paper

  • - Digital Kitchen Scale

  • - Cooling Rack

  • - Non-Stick Baking Pan

  • - Oven Thermometer

Ingredients

  • 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)

  • 1/3 cup (packed) golden brown sugar

  • 2 tablespoons water

  • 1 cup plus 2 tablespoons all purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 cup sugar

  • 7 tablespoons butter, room temperature

  • 2 large eggs

  • 6 1/2 tablespoons whole milk

  • Softly whipped cream

Instructions

1

Instruction 1

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
2

Instruction 2

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
3

Instruction 3

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.
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