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.
- 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
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.
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.
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.
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