Rhubarb sponge pudding

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 448 Kcal, 16g Protein, 55g Carbohydrates, 19g Fat


  • Fruit
  • 500 g rhubarb, diced
  • 1 parcel vanilla sugar
  • 2 tbsp sugar
  • Sponge mixture
  • 5 eggs
  • 150 g sugar
  • 2 pinches salt
  • 4 tbsp white flour
  • 100 g ground almonds
  • Bake
  • icing sugar to dust
  • Utensils
  • 4 ramekins, approx. 300 ml each, greased and floured

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  • Fruit

    Mix the rhubarb, sugar and vanilla sugar, cover and leave to infuse for approx. 10 mins.
  • Sponge mixture

    Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is frothy. Mix in the almonds, flour and rhubarb, divide the mixture into the prepared ramekins.
  • Bake

    Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, dust with icing sugar.
  • Serve with:

    Vanilla custard

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