Give your dessert a clever name – and tell us about your recipe.
Rhubarb Sponge Pudding: I'm not sure it's what the Brits would deem a proper pud, but it's got sponge and it's dessert, so I'm going with it! Layer of fresh rhubarb covered with a bit of brown sugar and topped with a sponge mixture. I made fresh whipped cream and topped it with strawberries, as that is one of my favorite combinations.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
Nothing unconventional here! Honestly, this has been the easiest bake for me thus far. Though, again, not sure how true to the British form it actually is. It does taste absolutely scrummy, as Mary would say, which is the important part!
How did you add a Wisconsin twist to your flavors or decoration?
The rhubarb is fresh from a friend's backyard and the cream was lightly sweetened with Penzeys vanilla sugar. Served also with a cocktail of my husband's making that featured rhubarb bitters.
How did you do?