Desserts/ Freezer Friendly/ Recipes/ Treats/ Vegetarian

Zesty Rhubarb and Lemon Pudding

This Zesty Rhubarb and Lemon Pudding is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable.

I hope you enjoy this Zesty Rhubarb and Lemon Pudding recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Zesty Rhubarb and Lemon Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
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By Ben Serves: 4
Prep Time: 15 minutes Cooking Time: 1 hour 25 minutes

This Zesty Rhubarb and Lemon Pudding is absolutely delicious and super easy to make!

Ingredients

  • 500g chopped rhubarb
  • 200g sugar
  • 75g self-raising flour
  • 3 egg yolks
  • 150ml milk
  • 150ml cream
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 pinch cream of tartar
  • 1 pinch of ground ginger

Instructions

1

Preheat the oven to 170°C.

2

Lay the chopped rhubarb in a baking dish with 75g of the sugar and 3 tbsp water. Cover with foil and bake for 25 minutes, then set aside.

3

Turn the oven up to 180°C.

4

Beat 3 egg yolks with the remaining 125g of sugar until pale and light. Add the lemon zest and juice.

5

Fold in the self-raising flour then stir in the cream and milk. Beat the egg whites with a pinch of cream of tartar until stiff, then fold into the batter.

6

Lift the cooled rhubarb into a buttered baking dish, pour the mixture on top and set in a roasting tin. Pour boiling water to come halfway up the sides and bake for one hour. Allow to cool, sift icing sugar over the top and serve.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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4 Comments

  • Margaret Gallagher
    March 6, 2019 at 10:12 am

    That’s certainly a winner looks devine

  • fionajk42
    March 16, 2019 at 10:35 pm

    I love rhubarb so interested to try this recipe which is different from the usual dishes I cook.

  • Charlotte Isobelle
    March 20, 2019 at 9:26 am

    this looks yummy! we grow our own rhubarb so will have to try this

  • Glenn Hutton
    June 21, 2019 at 1:46 pm

    I love rhubarb crumble yet not had it since school many many years ago!

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