Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon Sponge Pudding with Rhubarb Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 6 This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce. Ingredients 2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins 1 cup sugar, plus 2 tablespoons for coating ramekins ¼ teaspoon salt Zest of 3 lemons 3 large eggs, separated ½ cup milk ½ cup freshly squeezed lemon juice (3 lemons) 3 tablespoons all-purpose flour 2 large stalks rhubarb, cut into ½-inch dice Directions Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine. In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates. In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding. Print