Rhubarb puddings

Serve Donna Hays baked rhubarb desserts hot or cold with a scoop of vanilla ice cream
By Donna Hay
Rhubarb puddings
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 150 g caster sugar
  • 3 eggs
  • 250 ml single cream
  • 1 tbsp plain flour
  • 120 g ground almonds
  • 1 tsp vanilla extract
  • 5-6 stalks rhubarb
  • 2 tbsp granulated sugar
  • vanilla ice cream, to serve


1. Preheat oven to 180C/160C fan/gas 5. Place sugar, eggs, cream, flour, ground almond and vanilla into a bowl and whisk to combine.

2. Spoon mixture into 4 x 250ml ovenproof dishes. Cut the rhubarb into lengths to fit the tops of the puddings. Top the puddings with the rhubarb and sprinkle with sugar.

3. Bake for 25 minutes or until pudding is set. Serve warm or cold with ice-cream.

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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