Rhubarb Sponge

A desert to enjoy with white port



Rhubarb sponge

Rhubarb is a delicious fruit/vegetable. but pairing a wine to go with it can be a little difficult. many whites will be overwhelmed by the acidity and sharp edge of the fruit.


For the rhubarb puree

  • 2 cups of chopped rhubarb
  • 1 tablespoon of sugar

For the sponge

  • 60g butter
  • 2 eggs
  • 4 tablespoons of caster sugar
  • 150g self raising flour
  • 50 ml milk


Make sure you cut all of the leaves off the rhubarb. If the rhubarb is stringy you can remove most of the strings with a sharp knife. Cut the stalks into 2 cm pieces. Put into a heavy bottomed saucepan and add the sugar and just enough water to wet the bottom. Cover well and cook on low to medium heat for 5 minutes. Stir and return to heat for a couple more minutes.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating all the while. Fold in the flour and the milk to make a soft batter.

Put fruit into a buttered pie dish. Pour batter over the top. bake for 30 minutes at 180 degrees C.

You can serve this desert warm or cold, accompanied by cream, vanilla ice cream or custard.

White port is an interesting style. I recently had this dish with a chilled Snowy Vineyard white port made from the unusual Siegerrebe grape variety by the Snowy Vineyard Estate in the foothills of the Australia's Snowy Mountains.

The wine is very aromatic with enough flavour to match the rhubarb's sharpness. It had a dry finish which is in contrast to many botrytised 'stickies'.


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If you enjoyed this rhubarb recipe you may like to see more recipes in Albarino to Zinfandel


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Copyright 2007 Darby Higgs