There is no definitive receipt for rhubarb pudding. It may consist of a form of tart or of a steamed sponge or suet pudding with rhubarb pieces mixed-in or of a low plate lined with shortcrust paste, chopped rhubarb on top, batter of flour sugar eggs and cream poured over and baked.


Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)

Spring Fruit Pudding.

Peel, and well wash four dozen sticks of rhubarb: put into a stew-pan with the pudding a lemon, a little cinnamon, and as much moist sugar as will make it quite sweet; set it over a fire, and reduce it to a marmalade; pass through a hairsieve, and proceed as directed for the Boston pudding, leaving out the lemon-juice, as the rhubarb will be found sufficiently acid of itself.