Rhubarb Pudding

These upside-down puddings are a tasty option as a winter or spring dessert, when seasonal fruit is in short supply.

I like rhubarb, probably because it was a regular addition to apple desserts throughout my childhood. Also, I find its sharp astringency makes a good contrast to the sweet elements of a dessert, as in this recipe.

Here, orange and ginger are the accompanying flavours. The sponge is very light, having no added butter or oil. To ensure the pudding is moist, top it with an orange sauce

Diets for which is suitable:

Dairy Free, Fodmap, Gluten Free, Low Fat, Nut Free and Vegetarian.


Preparation: 5 + 10 mins | Cook: 15 + 20 mins | Serves: 4

600 gm (20 oz) trimmed rhubarb, cut into 2.5cm pieces
1 orange, zest
2 tsp grated ginger
2 tbsp soft brown sugar

1 tbsp vegetable oil
2 eggs
100 gm sugar
70 gm Gluten Free flour
1 tsp baking powder

Sauce (optional)

2 cup orange juice
2 tbsp cointreau


COMBINE the rhubarb, orange zest, ginger and brown sugar in a heavy pan and cover.
HEAT over a low temperature until the rhubarb softens and releases its juice (approx 15 mins).
PLACE the rhubarb in a sieve or colander to strain off and discard the juices.
PRE-HEAT the oven to 180 C/350 F/Gas 4.
OIL 4 small ramekin dishes.
LINE the bottom of the ramekins with the drained rhubarb.
BEAT the eggs and sugar, using a hand held mixer, until the mix is thick and pale (3-4 minutes).
SIFT the flour and baking powder onto the egg and sugar mix and fold through gently (do not over-beat).
SPOON this sponge mix onto the rhubarb.
BAKE for 20 minutes or until the top is golden and firm to the touch.
COOL for five to ten minutes.
CUT around the edge of the pudding to loosen it from the ramekin, place a plate on top of the ramekin and turn it over.

Sauce (while the pudding is cooking)
HEAT the orange juice and cointreau in a heavy saucepan.
REDUCE until it is about half-a-cup and thickened.


– Pour sauce over the pudding and serve.
– Add dairy or non-dairy cream, ice cream or custard as appropriate.

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