Rhubarb and orange sponge pudding

Servings -  6/8

Preparation time: 30 minutes

Cooking time: 1 hour


For the cake:

  • 1 ½ lbs of rhubarb
  • 1 packet of trifle sponges or fingers
  • Juice and rind of two oranges
  • Sugar to taste

To make meringue topping:

  • 3 egg whites
  • 6oz caster sugar
  • ½ teaspoon cornflour (cornflour helps the meringue stay crisp)


  • Fill the bottom of an ovenproof dish with half the rhubarb, cut into small pieces, and sprinkle with sugar.
  • Place sponge fingers onto the rhubarb.
  • Cover this with the remaining rhubarb and sprinkle with more sugar.
  • Grate rind from oranges, squeeze the juice, and add together and spoon over the rhubarb and sponge mixture.
  • Cover with foil and cook for 45 minutes at 180 degrees or until the rhubarb is soft.
  • Take from the oven; keep covered while the topping is made.
  • Whisk the egg whites until stiff and add 2 oz of the caster sugar.
  • Mix the rest of the sugar with the cornflour and then fold it into the egg whites.
  • Cover all of the fruit mixture with the meringues and cook in a cool oven (160c) for approximately 20 minutes.

This pudding is delicious served hot or cold with cream.

Fancy more sweet treats?

See a collection of all our decadent dessert recipes from around Abbeyfield.

Dessert recipes

Cookies on this website

Abbeyfield uses cookies. By continuing to browse the site you are agreeing to our use of cookies. For more details about cookies and how to manage them, see our cookie policy.