Rhubarb Pudding

Reminds me of my Nana this dish, perfect for cold winter nights!


  • 4 Cups diced rhubarb 
  • 1/4 cup boiling water   
  • Crust
  • ¾ C flour
  • ½ C rolled oats
  • 1 tsp baking powder
  • ¾ C sugar
  • 100g butter
  • Topping
  • ¾ C brown sugar
  • 1 tbsp cornflour


  • Put diced rhubarb in ovenproof dish, sprinkle crust mixture evenly over:
  • Crust: sift flour and baking powder into bowl.  Add oats and sugar.  Melt butter and stir into dry ingredients mixing well.
  • Spoon topping mixture over:
  • Topping: combine sugar and cornflour and sprinkle over.
  • Carefully pour the water over the topping.  Do not stir.
  • Cook for 30 minutes at 180 degrees, until crusty and caramelised on top.

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