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Rhubarb Pudding in a serving dish with spoon.
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4.91 from 11 votes

Rhubarb Pudding

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


  • 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


  • 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.



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