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Rhubarb Pudding (with step by step video)!

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A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream. 

Rhubarb Pudding served with custard.

Rhubarb Pudding has been on my blog for many years so I decided to update the recipe and photography as so many people have been searching for it.

We’re well and truly in rhubarb season (April – June) and I find myself buying rhubarb like some rhubarb addict! I honestly can’t get enough of the stuff so am making hay whilst the sun shines.

Rhubarb Pudding in a serving dish with serving spoon.

This Rhubarb Pudding is based on a recipe from an old (1981) St Michael, 1000 Recipe Cook Book which I have adapted and added vanilla sugar to for an extra yummy flavour. Truly comforting this pudding really hits the spot and is fabulous served with custard (my favourite) or vanilla ice cream.

Rhubarb Pudding served with custard.

So simple to make, you start off as if you’re making a Crumble.  Butter or margarine is rubbed into flour, sugars and rhubarb added and then milk is beaten in to form a thick batter.

This Rhubarb Pudding will serve 4 greedy people of 6 not so greedy people.

Rhubarb Pudding in a serving dish with spoon.

Can you reheat Rhubarb Pudding?

Yes, you can easily pop a portion into the microwave and even add cold custard and heat for 1 ½ to 2 minutes depending you’re your microwaves wattage.

More Rhubarb Recipes

For more rhubarb recipe inspiration you might like the following recipes from Fab Food 4 All:

Rhubarb Pudding served with custard.

More Rhubarb Desserts

I asked fellow food bloggers for their best rhubarb recipes and here are their suggestions:

Rhubarb Pudding served on a plate.

I thoroughly recommend that you try this Rhubarb Pudding as I’m sure you and your family will love it! Do let me know if you make it and tag me on social media, I’d love to see your creations!

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Rhubarb Pudding Pinterest image.

Rhubarb Pudding in a serving dish with spoon.
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Rhubarb Pudding

A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Camilla Hawkins

Ingredients

  • 115 g / 4oz self-raising flour
  • 1 pinch of salt
  • 55 g / 2oz butter or margarine cut into pieces
  • 2 tsp vanilla sugar
  • 115 g / 4oz granulated sugar
  • 450 g / 1lb young rhubarb cut into 2 cm / 3/4 inch pieces
  • 140 ml / 1/4 pint milk

Instructions

  • Pre-heat the oven to 200°C.
  • Sift the flour and salt into a mixing bowl.
  • Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the sugar, vanilla sugar and rhubarb.
  • Then beat in the milk to make a thick batter.
  • Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
  • Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.

Video

Notes

Can be quickly knocked up while your main course is cooking and then when that's nearly ready put your pudding in the oven and it will be ready by the time you're ready for dessert

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Reader Interactions

Comments

  1. Rachel

    I’m always on the look for new rhubarb recipes as we grow loads of it in our garden, so this recipe is perfect!

    Reply

    • Camilla

      Hi Jenny, I would just reheat the leftovers the following night. You could make in 4 smaller dishes but I wouldn’t know how long to tell you to cook them for I’m afraid. I haven’t ever frozen this but imagine it would be fine.

      Reply

  6. Jules

    I am worried because the method says to add sugar and vanilla sugar but only the vanilla sugar is listed in the ingredients. Will this cause a problem, I wonder? Looks lovely otherwise.

    Reply

  8. Jan Rutledge

    Hi Camilla, I baked it at 180 but cooked it for ten minutes longer to make sure the middle was cooked. It was brown underneath and on top but gooey in the middle, hope that is how it should be. It tasted lovely. May I just say how good it is to have a good English web site with proper weights and measures.

    Reply

  9. Jan Rutledge

    I’ve just put this pud in the oven and hoping your oven temperature is for a convection oven. I’m baking it in a fan oven (temp reduced). I’ll let you know how it comes out. Looks gorgeous on the picture.

    Reply

    • Camilla

      If you have a fan assisted oven then yes you’d need to adjust/lower the temperature. Strangely I have a fan assisted oven but if I follow the manufacterer’s instructions and reduce the temperature everything comes out underbaked/cooked so I always follow the conventional instructions. Do let me know how you got on.

      Reply

  10. Choclette

    I haven’t had any rhubarb yet this year, so I’m itching to get stuck into your pudding, especially with that generous serving of custard. Luckily, I’ve now been offered a supply, so watch this space..

    Reply

  12. Mandy Mazliah

    I’ve always loved rhubarb but I don’t think I’ve ever made a rhubarb pudding. Looks like I’d be able to veganise this quite easily as well! Thanks for including a link to my recipe.

    Reply

    • Camilla

      You’re right, what was I thinking:-) It was the book I used when I was doing Home Economics O’Level, so we’re roughly the same age:-)

      Reply

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