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Rhubarb Sponge Custard

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  Rhubarb 1 Cup (16 tbs), diced
  Water 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Eggs 2 , separated
  Lemon juice 1 Tablespoon

Put rhubarb in saucepan, add water and sugar.
Cover and cook until tender.
(Makes about 1 cup thick sauce.) Sift flour, measure and resift with remaining dry ingredients.
Add to the creamed butter and mix well.
Add the beaten egg yolks and lemon juice and beat until light and fluffy.
Add cooked rhubarb, and mix well.
Beat the egg whites until stiff.
Fold lightly but thoroughly into the rhubarb mixture.
Pour into custard cups and set in a pan of hot water to come almost to the top of the cups.
Bake in a moderately slow oven (325° F.) for 30 minutes.
Sauce will separate and remain at bottom with a fluffy cake-like topping.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1082 Calories from Fat 308

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 633.4 mg26.4%

Total Carbohydrates 181 g60.5%

Dietary Fiber 3.1 g12.4%

Sugars 152.4 g

Protein 17 g34.4%

Vitamin A 27.3% Vitamin C 27.8%

Calcium 17.3% Iron 19.9%

*Based on a 2000 Calorie diet

Rhubarb Sponge Custard Recipe