Rhubarb sponge pudding

Rhubarb sponge pudding

Total: 45 min. | Active: 20 min.
Nutritional value / person: 448 kcal
, Fat: 19 g
, Carbohydrate: 55 g
, Protein: 16 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fruit

500 g rhubarb, cut into cubes
2 tbsp sugar
1 parcel vanilla sugar

Sponge mixture

5 eggs
150 g sugar
2 pinch salt
100 g ground almonds
4 tbsp white flour

Bake

icing sugar, to dust
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Utensils

4 ramekins, approx. 300 ml each, greased and floured

How it's done

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Fruit

Mix the rhubarb, sugar and vanilla sugar, cover and leave to infuse for approx. 10 mins.

Sponge mixture

Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is frothy. Mix in the almonds, flour and rhubarb, divide the mixture into the prepared ramekins.

Bake

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, dust with icing sugar.

Good to know
Serve with: Vanilla custard

How-tos

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