Pyrex & Rhubarb Pudding

Yesterday I  brought these little lovelies home.

 I spied them in the window of my local thrift shop and thought they would make darling little bowls for crumbles (rather than the 'soup' bowls they were labelled as).

The design isn't my normal colour choice but its the exact one my mum so I couldn't say no!

When I got home I wanted to use them straight away, and, spying the overflowing pot of eggs from our chicken I changed the crumble in my mind to sponge and along with the rhubarb hubby brought back from the allotment the day before, i devised a recipe for Rhubarb Pudding

Rhubarb Pudding

You will need:

3 sticks of Rhubarb

2 eggs

125g Self Raising Flour (1 cup)

125g Sugar (1/2 cup) + extra sugar to sweeten rhubarb if desired

125g Butter - room temperature

Preheat Oven to  175C

Begin by pre cooking the rhubarb until slightly softened,chop and microwave for 5 - 8 minutes or heat on stove.

Strain off liquid from rhubarb and discard.

Spoon rhubarb into base of Pyrex dish(s) sprinkling with a little sugar to sweeten if required

In a bowl cream sugar and butter together.

One by one add eggs to the bowl and mix.

Sieve flour and stir into the sponge mixture.

Stir until combined.
Spoon mixture over rhubarb, and level off.
Place in oven an cook for 30 minutes until sponge cooked thoroughly and golden.


Serve hot  - delicious with a scoop of ice cream