Amish Rhubarb Pudding Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Steps:

• Preheat oven to 375*.
• Butter a 10x14 pan.(you definitely need one larger than 13x9 pan.it is too shallow and batter will run out into your oven.
• In a large mixer bowl, slightly beat the egg, add 1 cup of granulated sugr and combine well.
• Add the flour,b. powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
• In another large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling water, remaining sugars, and the food coloring.
• Pour this over the batter, making sure the rhubarb is evenly distributed. (Admittedly, it looks like a rather questionable mess here, but believe me, it will come out all right).
• bake for 45-50 minutes or top is golden brown and bubbly and cake is done in the center, use toothpick test.
• Meanwhile prepare the cream sauce by using a small saucepan over medium-high heat, combine the sugar, flour and orange zest.Gradually add the milk, whisking till smooth. Bring the mixture to a boil, then lowe the heat to medium-low and cook for 3 minutes, whisking constantly.
• Remove the pan from heat and whisk in remaining ingredients.
• Remove the pudding from the oven and cool to lukewarm.
• It can be reheated in the microwave.
• Cut into squares and serve with the warm cream sauce.

Steps:

• Mix the first six (6) ingredients together and pour the batter into the bottom of one 9"x13" pan or two round cake pans.
• Mix the rhubarb, 2 cups of sugar and boiling water together.
• Pour the rhubarb mixture over the batter and bake at 375° for 45-minutes or until done.
• Serve with heavy cream or ice cream.

Steps:

• Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

Steps:

• Preheat oven to 375F. 1.Butter a 10x14-inch pan. 2. In a lg mixing bowl, slightly beat the egg. Add 1 c sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan; set aside. 3. In another lg bowl, mix together the rhubarb, boiling water, the remaining sugars & the food coloring. Pour carefully over the batter, evenly distributing the rhubarb. 4. Bake for 45-50 minutes, or until the top is golden brown and bubbly and the cake is done in the center. Remove the pudding from the oven and cool to lukewarm. Cut into squares and serve topped with Warm Cream Sauce, whipped cream or ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
• Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
• Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Steps:

• Soak torn bread in cream.
• Add sugar and butter, beaten eggs, cinnamon, salt and vanilla, stirring to blend.
• Put into a buttered baking dish.
• May add a little chopped citron, chopped raisins or dates if you wish.
• Bake approximately 40 minutes in a 375 oven.