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Retro Rhubarb Pud

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is developed from a Good Housekeeping book published in 1970. I used to have a version of this when I was a kid.

This is developed from a Good Housekeeping book published in 1970. I used to have a version of this when I was a kid.

Ingredients

Serves: Posh variations: pipe the meri

Metric Cups

For the Rhubarb Pud

  • 700 grams rhubarb (cut into 1cm slices)
  • 6 trifle sponges (in 1cm slices)
  • 150 grams golden caster sugar
  • 1 large orange (unwaxed, grated rind and juice of)

For the Meringue

  • 2 egg whites (organic)
  • 113 grams golden caster sugar

For the Rhubarb Pud

  • 25 ounces rhubarb (cut into 1cm slices)
  • 6 savoiardi cookies (in 1cm slices)
  • 5 ounces superfine sugar
  • 1 large orange (unwaxed, grated rind and juice of)

For the Meringue

  • 2 egg whites (organic)
  • 4 ounces superfine sugar

Method

Retro Rhubarb Pud is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to gas mark 5/190 degrees C
  • Grease a 2 pint/1.5 litre lidded casserole dish
  • Put alternate layers of rhubarb, sponge, sugar, orange zest and orange juice in casserole. Press layers down inside and cover with lid.
  • Bake for about half an hour until the rhubarb is tender, checking after 20 mins. Remove lid.
  • Dollop the meringue on top and bake for a further 10 mins to colour the meringue slightly.
  • Should be served warm.
  • Preheat oven to gas mark 5/190 degrees C
  • Grease a 2 pint/1.5 litre lidded casserole dish
  • Put alternate layers of rhubarb, sponge, sugar, orange zest and orange juice in casserole. Press layers down inside and cover with lid.
  • Bake for about half an hour until the rhubarb is tender, checking after 20 mins. Remove lid.
  • Dollop the meringue on top and bake for a further 10 mins to colour the meringue slightly.
  • Should be served warm.
  • Tell us what you think

    What 1 Other has said

    • Thanks for posting this recipe. I haven't made it for years but it used to be a favourite of mine in the 70s and I have baked it today using my scribbled notes from way back then so very useful to find it here and fill in the blanks! By the way it is yummy and so easy to make.

      Posted by Cookie47 on 24th August 2013
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