Yorkshire Recipes

Desserts/Puddings, Recipes

Rhubarb Delight


Did you know there is a Patron Saint of rhubarb?   It’s Saint Timperley.   True.  Look it up.

And I’m sure he would encourage you to have a go at making this rather tasty Rhubarb Delight dish.  It’s a different way of cooking the stuff, and definitely worth it.  The use of ground rice or rice flour gives the topping a pleasing crunchier texture.


  • Stewed rhubarb (around a pound weight/16 oz ) sweetened to taste, but best left a little on the tart side as you will be adding a sweetened topping.
  • 2 oz (55 g) sugar
  • 2 oz (55 g) butter
  • 2 oz (55 g) ground rice (or rice flour)
  • 2 eggs (beaten)
  • Level teaspoon baking powder
  • Vanilla essence


  1. Grease/butter a pie dish and cover the bottom with the stewed and sweetened rhubarb
  2. Beat the butter and sugar together
  3. Add the beaten eggs, then the ground rice, baking powder and a few drops of vanilla essence
  4. Spread the mixture over the rhubarb and bake in a moderate oven for around 30 minutes.


Source: Yorkshire Recipes by Yorkshire Housewives. (c.1930) Published by The Yorkshire Observer, Hall Ings, Bradford.

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