Rhubarb Stirabout is an old English recipe beloved of farmer’s wives and cottage gardeners. This recipe is a classic old-fashioned English pudding, using fresh seasonal rosy, red rhubarb and newly laid eggs, the finishing touch being a drizzle of golden syrup as soon as it’s baked.
An Old Farmhouse Recipe
Rhubarb Stirabout is an old English recipe beloved of farmer’s wives and cottage gardeners. It’s a recipe I’d almost forgotten about until I happened upon a handwritten recipe in one of my late mother’s recipe notebooks. The funny thing is she never made it, as far as I can remember, but I do remember my grandmother making it, with rhubarb from her old cottage garden in Northumberland. She and my grandfather had about a dozen rhubarb crowns in their garden, so rhubarb was often on the menu.
I remember she got the recipe for Rhubarb Stirabout from the neighbouring farm, where Mrs Makepeace (the farmer’s wife), told her she made 2 or 3 of these for the farm worker’s tea, as they were easy to make and very filling. This recipe is a classic old-fashioned pudding, using fresh seasonal rosy red rhubarb and newly laid eggs, the finishing touch being a drizzle of golden syrup as soon as it’s baked. Serve straight from the oven with lashings of cream, it’s the perfect summer pudding for a rather wet and windy June day
I’ve tried to do some research into this old recipe, and it appears that a Stirabout is one of two things. It’s an oatmeal recipe hailing from Ireland, essentially Irish porridge, as well as the recipe that I know, which is an easy fresh fruit pudding recipe where the fruit is “stirred” into an enriched batter.
On researching the English version of a Rhubarb Sirabout, I discovered that there are two methods, my grandmother’s method, which I’m sharing today, and a method where the eggs are separated and the whipped egg white is added after the main batter has been made, and uses gooseberries.
Old-Fashioned British Puddings
Whichever version you decide to make, Rhubarb Stirabout is part of the genre of old-fashioned British puddings; using fresh seasonal ingredients such as fruit, as well as being a comforting hot cuddle in a bowl, and is a welcome addition for “afters”, as we used to call dessert or pudding when I was growing up.
Living in the UK where we are prone to rain and cold, damp winters (and sadly summers sometimes too), a baked or steamed pudding is something to look forward to. We are a nation of “pudding makers”, and pudding eaters, both sweet and savoury. I love a good pudding, and today’s recipe for Rhubarb Stirabout is my new favourite.
Variations and Substitutions
Like all good recipes that have stood the test of time, Rhubarb Stirabout is a recipe that can be tweaked a bit, as I have shared below:
- Caster sugar can be used in place of Demerara sugar. (This was in the original recipe ingredients that my mother wrote down)
- In place of rhubarb, you can use gooseberries, cherries or plums in this recipe.
- The recipe is easily increased – double the ingredients and bake in a rectangular dish 6″ (15cm) x 10″ (30cm)
- In place of using the golden syrup, use honey or maple syrup instead.
- Use plain flour with 2 teaspoons of baking powder if you don’t have SR flour.
- Any leftovers can be reheated in the microwave.
- To freeze, allow the pudding to cool completely and cut into squares or wedges, Wrap in grease proof paper and freeze individually. Defrost for 3 to 4 hours, and reheat in the microwave.
I have shared my nanny’s recipe for Rhubarb Stirabout below, as well as a step-by-step photos of how to prepare the recipe, and a printable recipe card at the very end of my post. PLEASE do let me know if you make this old-fashioned English pudding recipe, and what fruit you used when you made it. Bye for now, Karen
Pin Me!
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Pre-heat oven to 220C/200C fan/400F/Gas mark 7. Generously butter or grease an 8″ (20cm)) pie dish.
- Trim the rhubarb and cut it into 1″ (2.5cm) pieces.
- Rub the butter or margarine into the flour until it resembles breadcrumbs.
- Add the sugar and stir to mix.
- Add the beaten egg and milk and stir to make a stiff batter.
- Stir the cut rhubarb into the batter and pour it into the buttered pie dish.
- Bake for 25 to 30 minutes until it is well risen and golden brown.
- Remove from the oven and drizzle the golden syrup over the top whilst the pudding is hot.
- Serve immediately with cream or custard.
Pin Me Too!
Rhubarb Stirabout Recipe
Rhubarb Stirabout
Rhubarb Stirabout is an old English recipe beloved of farmer’s wives and cottage gardeners. It’s a recipe I’d almost forgotten about until I happened upon a handwritten recipe in one of my late mother’s recipe notebooks. This recipe is a classic old-fashioned English pudding, using fresh seasonal rosy, red rhubarb and newly laid eggs, the finishing touch being a drizzle of golden syrup as soon as it’s baked. Serve it warm with double cream or custard.
Ingredients
- 6 ounces SR Flour (175g)
- 3 ounces butter or margarine (85g)
- 3 ounces Demerara sugar (85g)
- 2 large free-range eggs, beaten with 6 tablespoons of milk
- 12 ounces fresh rhubarb (325g)
- 3 tablespoons golden syrup
Instructions
- Pre-heat oven to 220C/200C fan/400F/Gas mark 7. Generously butter or grease an 8" (20cm)) pie dish.
- Trim the rhubarb and cut it into 1" (2.5cm) pieces.
- Rub the butter or margarine into the flour until it resembles breadcrumbs.
- Add the sugar and stir to mix.
- Add the beaten egg and milk and stir to make a stiff batter.
- Stir the cut rhubarb into the batter and pour it into the buttered pie dish.
- Bake for 25 to 30 minutes until it is well risen and golden brown.
- Remove from the oven and drizzle the golden syrup over the top whilst the pudding is hot.
- Serve immediately with cream or custard.
Notes
Caster sugar can be used in place of Demerara sugar.
In place of rhubarb, you can use gooseberries, cherries or plums in this recipe.
The recipe is easily increased - double the ingredients and bake in a rectangular dish 6" (15cm) x 10" (30cm)
In place of using the golden syrup, use honey or maple syrup instead.
Use plain flour with 2 teaspoons of baking powder if you don't have SR flour.
Any leftovers can be reheated in the microwave.
To freeze, allow the pudding to cool completely and cut into squares or wedges, Wrap in grease proof paper and freeze individually. Defrost for 3 to 4 hours, and reheat in the microwave.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 330Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 94mgSodium 132mgCarbohydrates 46gFiber 2gSugar 19gProtein 6g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
I have added this to Cook Blog Share
Lucy Hayward says
I live in Italy now, (which is wonderful), but where rhubarb is unheard of….it doesn’t grow well…many have tried!!!! But I absolutely love the look of the ‘stirabout’ pudding……I will try it with plums…….
Karen Burns-Booth says
Hi Lucy, it will work well with plums, as well as raspberries and gooseberries too. Enjoy it if you make it, Karen
Helen Anderson says
Hi Karen, hello from a rather cloudy Swinefleet! Just made your Rhubarb Stirabout. Followed the recipe to the letter and all l can say is, it’s blooming delicious!! Thanks for sharing your nan’s recipe.
Karen Burns-Booth says
Thanks so much Helen – I’m so glad you enjoyed it! It’s also great with goosegogs too Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks amazing and really simple to make 🙂
Nic | Nic’s Adventures & Bakes
Karen Burns-Booth says
Easy to make and even easier to eat! Thanks Nic
Lindy Sparrow says
Thanks for the lovely recipe Karen, I made it for dinner tonight and it was delicious and so quick and easy to make. I used maple syrup and it worked well. I’ll make it again with some other fruits.
Karen Burns-Booth says
Thanks for your feedback Lindy, I’m so pleased you enjoyed this as much as we do! Karen
Deb says
I gave up trying to get this and other recipes. I have no time to slog thru endless ads and video pop ups— ugh!! Shame as the recipes look interesting. Most blogs allow you to jump to the recipe.
Karen Burns-Booth says
Hi Deb, I’m sorry you feel that way.
I post these recipes for FREE, and each recipe takes me about 5 to 6 hours work. Essentially the time to make recipe, take the photos, upload the photos, edit the photos, write the post with lots of historical notes added, and then there’s the cost of ingredients, my hosting fees, my camera, my laptop, all of the associated costs of hosting this site, such as anti-spam apps, printable recipe apps, security back up etc. May I point out that if you go to ANY website for a FREE recipe nowadays, there will be adverts….the ads on my site help me to continue to post FREE recipes for you and all my readers to access and enjoy. If you bought a magazine you’ll find adverts in them too.
I’m very sorry you feel this way, but it really does ONLY take 10 seconds or less to scroll to the end of the post to get that FREE recipe, which you’ve obviously done as you’ve left a comment here, and the comments box is after the recipe card.
Karen
PS: I am a writer and lots of people enjoy what I write, so I’m loath to add the “Jump to the Recipe” button on my site, otherwise I might as well just share the recipe with no history or culinary notes attached.
PPS: You can disable ads via your browser bar.
Helen at Casa Costello says
What a fabulous namer a pudding! As I get older I’m enjoying rhubarb more and more – Don’t tell my Mum, I used to avoid it like the plague when I was younger!
Karen Burns-Booth says
Hahaha! I hear this a lot Helen! Many people used do dislike gooseberries and rhubarb when they were little.
I hope you enjoy this if you make it.
Karen
Patricia says
I live in Spain and cannot get fresh rhubarb can I use tinned thank you
Karen Burns-Booth says
I have never tried that before – I think it will have to be well drained if you use tinned rhubarb!
Ruth says
Looks lovely and also quick and easy!
Will frozen rhubarb work just as well, please?
Karen Burns-Booth says
Thanks Ruth – I am sure frozen and defrosted rhubarb will work, but make sure it’s been well drained before adding it.