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Rhubarb sponge pudding
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 448
  • Fat about 19g
  • Carbohydrates about 55g
  • Protein about 16g
This is needed
This is needed for 4 people
Fruit
  • 500 g rhubarb, diced
  • 2 tbsp sugar
  • 1 parcel vanilla sugar
Sponge mixture
  • 5 eggs
  • 150 g sugar
  • 2 pinches salt
  • 4 tbsp white flour
  • 100 g ground almonds
Bake
  • icing sugar to dust
Tools
  • 4 ramekins, approx. 300 ml each, greased and floured
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And that's how it's done
And that's how it's done
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.