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Rhubarb sponge pudding

Jennifer Roberts for The Globe and Mail/jennifer roberts The Globe and Mail

As the rhubarb in my garden sprouts, I'm reminded of my mother making this sponge dessert with rhubarb just picked from the garden. Rich and caramel- like with a moist sponge on top, it beats all the rhubarb desserts I know.

It can be served with custard, as it was in my childhood, but I often plate it with salted caramel gelato, prompting calls for seconds every time.

If serving with custard, use the British custard powder Birds, which is not too sweet. You could also serve it with whipped cream.

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Servings: 6

Ready time: 45 minutes


1 pound (about 3 cups)

rhubarb, cut in 1-inch pieces

¹⁄³ cup Lyle's Golden Syrup (or substitute maple syrup)

½ cup room-temperature butter, diced

½ cup granulated sugar

2 eggs, beaten together

¾ cup self-rising flour


Preheat oven to 375 F.

Place rhubarb in a wellbuttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.

Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs.

Gently fold in flour. Spread mixture on top of rhubarb.

Bake for 30 to 35 minutes or until a toothpick comes out clean.

Serve while still warm with custard, whipping cream or ice cream.

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