Rhubarb muscovado sponge

This recipe would work well with apples, but whatever fruit you use it is best not to over sweeten it, allowing the sweetness to come from the muscovado sponge

Serves4 Origin Europe
Preparation 10mins Heat rating (No heat)
Cooking 60mins Ease (Very easy)
Vegetarian Yes


tsp Indian Garam Masala
A good pinch Ground Cinnamon
tsp Ground Ginger
rhubarb 500g
blood orange 1
golden caster sugar 4 tbsp

For the muscovado sponge:
butter 125g
light muscovado sugar 75g
golden caster sugar 50g
ground almonds 50g
self-raising flour 75g
eggs 2
cream or custard to serve

You will need a 1.5-litre ovenproof pudding deep pudding bowl.


Preheat the oven to 180°C. Cut the rhubarb into short, cork-length pieces, tip them roasting dish, finely grate the orange and squeezeand add the caster sugar, and roast in a oven for about 20mins or till soft.

Set the oven at 160C. Put the butter and sugars in the bowl of a food mixer and cream until soft and light, occasionally scraping the mixture down the sides of the bowl. Mix together the almonds and flour, ginger, mixed spice and cinnamon. Lightly beat the eggs. A little at a time, add the eggs to the butter and sugar, then slowly mix in the almonds, flour and spices.

Spoon the cake mixture on top of the rhubarb and smooth the surface level. Bake for 50 minutes to an hour, covering the dish lightly with foil if it seems to be browning too much. Leave the pudding to rest for 15 minutes serve with cream or custard.

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