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Rhubarb budino

Australian Gourmet Traveller Italian recipe for rhubarb budino

By Gourmet Food Team
  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print
Rhubarb budino


  • 55 gm (¼ cup firmly packed) light brown sugar
  • 140 gm butter, softened
  • 300 gm rhubarb
  • 220 gm (1 cup) raw caster sugar
  • 1 orange, finely grated rind only
  • 3 eggs, separated
  • 50 gm glacé ginger, coarsely chopped
  • 150 gm (1 cup) plain flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 60 ml (¼ cup) orange juice
  • To serve: mascarpone


  • 1
    Preheat oven to 175C. Heat brown sugar, 20gm butter and 1 tbsp water in a flame-proof 22cm x 12cm loaf pan over medium heat, stirring until sugar dissolves (1-2 minutes). Cut rhubarb into lengths to fit base of pan and place snugly beside each other over caramel.
  • 2
    Using an electric mixer, beat remaining butter, caster sugar and orange rind until pale and creamy, add egg yolks one at a time, beating well after each addition, add glacé ginger, stirring to combine. Sift dry ingredients together and add to egg mixture in 2 batches, alternating with half the orange juice. Beat eggwhites until stiff peaks form, add to batter in 2 batches and fold gently to combine. Spoon over rhubarb, level top and bake until a skewer withdraws clean (40-45 minutes). Stand for 10 minutes, turn out onto a platter and serve warm or at room temperature with mascarpone passed separately.
  • Author: Gourmet Food Team