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Rhubarb Self-Saucing Pudding


Serves: 6

Cooking time: 50 minutes

  • 1 bunch rhubarb, chopped
  • 2½ cups caster sugar
  • finely grated zest and juice of 1 orange
  • 2 cups self-raising flour
  • 100g unsalted butter, melted
  • 2 eggs
  • 2 tsp natural vanilla extract
  • vanilla ice cream, to serve


  1. Toss the rhubarb with ½ cup caster sugar and the orange juice in a Thermglass® 3L Oblong Baking Dish. Microwave on medium powder with lid on and vent open for 6 minutes, until just tender.
  2. Set aside for 5 minutes with lid on and vent open, then drain the juice into a jug and set aside.
  3. Combine the flour, butter, ½ cup sugar, eggs, vanilla, orange zest and ¾ cup rhubarb juices in a bowl and whisk until smooth.
  4. Pour over the rhubarb pieces. Mix the remaining sugar with 1 cup boiling water, then pour over the batter.
  5. Bake for 30-35 minutes, until a skewer can be inserted and removed cleanly. Serve warm with vanilla ice cream.