celebrating 130 years 1884-2014

Caramel Crusted Rhubarb Pudding

By Chelsea Sugar
Caramel Crusted Rhubarb Pudding
4 servings
  • 10 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 30 mins
  • Serves

    3/4 cup flour
    1 tsp baking powder
    1/2 cup rolled oats
    3/4 cup Chelsea White Sugar
    100g butter melted
    4 cups diced rhubarb stalks
    3/4 cup Chelsea Soft Brown Sugar
    1 Tbsp cornflour
    1/4 cup boiling water


    Sift flour and baking powder into a bowl. Add rolled oats and Chelsea White Sugar, then mix in melted butter to make crust mixture. Put diced rhubarb into a greased ovenproof dish, such as a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine Chelsea Brown Sugar and cornflour. Spoon over the crust mixture. Carefully pour the boiling water over the top. Do not stir.
    Bake for 30 minutes at 180°C.

    Serve with custard or cream and if desired dust with icing sugar.

If you like this recipe you may love these


Average Rating
(10 reviews)

A really lovely variation of the usual rhubarb crumble. It will be my new ‘go to’ rhubarb recipe.

Just lovely. Whole family enjoyed it.

Delicious and easy to make, a fab way to use up the neverending supply of rhubarb in the garden.

Reduced the both sugar amounts as I added frozen raspberries .... this was absolutely delicious.
As I have a large rhubarb patch, I’ll be sure to refer to this recipe again in the not too distant future...

Best ever. Yum yum yum yum

really really good even had the non-rubarb fans going back for seconds!!

Quick and easy to make but tastes like you've gone to a lot of trouble. Delicious sweet caramel crust contrasts beautifully with soft, tart rhubarb.

Super easy, quick and really tasty!

Absolutely delicious

image description

Love the simplicity of this and of course the taste!

Load More

Products used in this recipe

Sign in