Rhubarb and oat sponge pudding - delicious. magazine
Dig into this soft, buttery sponge pudding to reveal the pink juicy rhubarb. This easy recipe makes a great change from classic crumble.
Ingredients
- 400g rhubarb, cut into 4cm lengths
- 180g light brown soft sugar
- 100g porridge oats, plus 1 tbsp
- 80g plain flour
- 1½ tsp baking powder
- 130g unsalted butter, melted
- 75ml whole milk or oat milk
- 2 medium eggs, beaten
- Cream, custard or ice cream to serve
- Specialist kit
- 20cm oven dish
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