Gluten-free Citrus Sponge Pudding with Rhubarb Sauce

Gluten-free Citrus Sponge Pudding with Rhubarb Sauce | The Baking Beauties

This recipe was something totally new to me. But, still having rhubarb to use up, I figured I’d give it a try. This Gluten-free Citrus Sponge Pudding with Rhubarb Sauce was wonderful, because it was made ahead of time, and you only removed them from the ramekin when you are ready to serve them. You can refrigerate them, or just keep them at room temperature. The light, airy texture of the sponge cake, that is (when inverted) topped with a light pudding was really enjoyable. We loved the strong citrus flavour, which went really well with the sweetened rhubarb sauce. Since I only have green rhubarb, I added a few drops of red food colouring, which made it a nice red colour.

Gluten-free Citrus Sponge Pudding with Rhubarb Sauce
  • 2 tablespoons unsalted butter, at room temperature, plus more for ramekins
  • 3/4 cup granulated sugar, plus more for ramekins
  • pinch of salt
  • 1 taspoon each grated lemon and lime zest
  • 2 large egg yolks
  • 3 tablespoons Featherlight Flour Mix (See note)
  • 1 1/2 tablespoon each lemon and lime juice
  • 3/4 cup plus 1 tablespoon milk
  • 3 large egg whites
  • 1 1/2 cups fresh or frozen rhubarb, cut into 1/2" pieces
  1. Heat oven to 325 degrees F. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
  2. In an electric mixer with a paddle, combine the 2 Tbsp butter, 1/2 cup plus 1 Tbsp sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime zest and the egg yolks. Mix in flour, then juices and milk.
  3. Beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, about 30 minutes. Chill or let stand.
  4. Meanwhile, combine rhubarb, remaining 3 Tbsp sugar, and 1 Tbsp water in a small skillet; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates and serve chilled or at room temperature with rhubarb sauce.
Featherlight Flour Mix is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 Tbsp potato flour.
Source: The Rhubarb Compendium


  1. Colleen says

    Those look gorgeous, Jeanine! So much rhubarb to enjoy right now. I just baked up a strawberry-rhubarb pie this morning. Yum!

    It's still wet and cold here and I sure hope you guys are getting some sunshine… We're beginning to mold.

  2. kiss my spatula says

    wow – this looks so delectable. thanks so much for sharing! i've been dying to find a good use for the beautiful rhubarb i see in the market.

  3. Anonymous says

    Mmmmm. After the rhubarb is gone, use raspberries. Strawberries are too bland for me. – Margaret

  4. Helene says

    You have amazing recipe. My brother-in-law is celiac and I'm always looking for new recipes when he visits :)

  5. Jeanine says

    Colleen, we've had rain for the past week now! Supposed to be WARM sunshine this coming week, here's hoping! :)

    Kiss my spatula – buy up the rhubarb, there are far too many great recipes to miss out on if you don't.

    Kristen, you will love the citrus-i-ness (hehe) that this little dessert has. Very good!

    Margaret, raspberries would be great! I think strawberries with balsamic vinegar would be wonderful as well.

    Betty, it looks fancy, doesn't it? But, it's so simple to make!

    Helene, thank you so much for the comment, I appreciate it! Hope the BC weather is better than the MB weather! :)

  6. Amy Green says

    This is the first time I've been to your blog. You've won me over – I will be back on a regular basis. Love the pics!! Wow!!

  7. Sophie says

    Citrus and cake — this has my name on it :)! I haven't had a spongey cake in awhile, I like how moist yours came out. It's calling me!

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