CONTEST-WINNING RHUBARB PUDDING
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts :
OUTSTANDING RHUBARB BREAD PUDDING
I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.
Provided by Angela Jones Jursik
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
- Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
- Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 g
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE
The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!
Provided by Lorri in Wyoming
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
- Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
- Stir every few minutes.
- Meanwhile, preheat oven to 450 and put pie crust in pie tin.
- After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
- Stir well and put into crust, draining excess liquid.
- Dot top of mixture with pats of butter then place crust on top and seal edges.
- Place a cookie sheet under pie to catch drips.
- Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
- You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
RHUBARB PUDDING AND ICE CREAM TOPPING
This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding.
Provided by Ann Arber
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine everything.
- Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
- Remove from heat.
- Cool, stirring occasionally.
- Chill Fantastic as a pudding or over a good vanilla ice cream.
- My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
Nutrition Facts : Calories 236.6, Fat 0.1, Sodium 241.2, Carbohydrate 60.6, Fiber 0.9, Sugar 56.2, Protein 0.5
VERY HEALTHY OATMEAL, RHUBARB, ORANGE AND GINGER PUDDING
Spotting the Rhubarb patch in the garden whilst 'watering' the dog this morning I decided upon a unusual variant of a breakfast I make several times a week. I was especially hungry this morning but didn't want to bump up the calories as I've been pigging out on fruit scones much more than I should have for the last few days so I wanted to make it as big as possible, but harmlessly. I've also been making soda bread recently so ideas kind of gelled together. This was a really special sweet treat which just happened to fill the role of being a healthy breakfast that filled me up nicely, and kids young and old will adore it. I'm definitely doing it again. I called it a pudding because it really was like eating a delicious dessert pudding, but for breakfast!! - plus this would also be particularly nice set cold and firm and served with ice-cream or nonfat sweetened Greek-Style Yogurt (or cream?!). I imagine it would be miles better made with buttermilk but I didn't want to open any fresh cartons so I used dried milk as I don't keep or use fresh milk. This is very low in fat and calories (about 300 - 350 with quantities as listed using all the low fat and low sugar options) and is incredibly good for you as it contains lots of calcium, riboflavin, Vitamin C, minerals and a whole host of other good stuff. The fact that it tastes absolutely wonderful is a superb bonus! I expect it would re-size very easily although you might want to adjust sweetness if you did - but that's a personal taste thing anyway!
Provided by Ethan UK
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add enough Boiling water (not much!) to soften to a thick paste.
- Measure the Oatmeal into pan. ('Porridge Oats' here in the UK). Personally I find 'quick oats' a real disappointment as I like the texture of the rolled oats, but if you must -- :).
- Add ground ginger, vanilla flavouring (and caraway seeds if using them).
- Add dried milk if using it - or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of liquids.
- Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the orange juice.
- Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached, stirring occasionally.
- Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3 minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of water and thicken the mixture. I just added it because I like a chewier texture and the 'seriously good for you, wholesome' flavour, but absolutely a matter of personal taste!
- Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons Splenda or sugar. Canned rhubarb is fine - probably better actually. I can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit.
- Add the Cream of Tartar and gently stir it in well.
- Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately.
- Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as necessary then pour into serving bowl.
- Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top. (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
- SERVE AND DEVOUR!
- A passing thought about a slight oversight of mine -- I weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess - but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubarb became after cooking.
- VARIATIONS:.
- A couple of delicious ideas that I've not tried yet but probably will --.
- A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more sweetness, baking in a medium oven for 1/2 to 3/4 hour or so. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what's in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt.
- Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as before with toasted oats, candied ginger or whatever.
- With acknowledgments to Toni Gifford's excellent Ginger Peach Oatmeal #112474 which I spotted the other day which must have been there at the back of my mind for the idea about peaches!
- Just ideas running wild through my head!
- Do enjoy eating, and maybe playing with this recipe! :).
Nutrition Facts : Calories 342.7, Fat 4.3, SaturatedFat 0.8, Cholesterol 2.1, Sodium 711.6, Carbohydrate 63.4, Fiber 9.7, Sugar 16.1, Protein 15.2
More about "contest winning rhubarb pudding recipes"
RHUBARB, APPLE AND RASPBERRY PUDDING WITH SOUR CREAM AND …
From telegraph.co.uk
50 SWEET AND TART RHUBARB DESSERT RECIPES I TASTE OF HOME
From tasteofhome.com
RECIPE FOR RHUBARB PUDDING (AN OLD RECIPE) | ALMANAC.COM
From almanac.com
25 PLUS FABULOUS RHUBARB RECIPES | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
THE BEST SWEET AND SAVORY RHUBARB RECIPES | MARTHA STEWART
From marthastewart.com
CONTEST-WINNING RHUBARB PUDDING | SHEILA | COPY ME THAT
From copymethat.com
RHUBARB CUSTARD PIE - THE CREATIVE BITE
From thecreativebite.com
CONTEST-WINNING RHUBARB PUDDING | RHUBARB RECIPES, …
From pinterest.ca
NORWEGIAN RHUBARB PUDDING | FOOD CHANNEL
From foodchannel.com
CONTEST-WINNING RHUBARB MERINGUE PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
RECIPE OF AWARD-WINNING RICE PUDDING WITH RHUBARB AND GINGER
From cookrecipes.netlify.app
STICKY RHUBARB PUDDING - FOOD MEANDERINGS
From foodmeanderings.com
RHUBARB DESSERT (NO BAKE) - FOOD MEANDERINGS
From foodmeanderings.com
JUST LIKE MOM MADE: STEVE KOZLOWSKI'S RHUBARB BREAD PUDDING …
From crowrivermedia.com
CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED RHUBARB BREAD PUDDING - ALL INFORMATION ABOUT …
From therecipes.info
19 RHUBARB PUDDING IDEAS | RHUBARB, RHUBARB DESSERTS, RHUBARB …
From pinterest.nz
CONTEST-WINNING RHUBARB PUDDING - PINTEREST
From pinterest.com
6 DELICIOUS RHUBARB DESSERT IDEAS - SAGA
From saga.co.uk
WINNING RHUBARB PUDDING | FOOD CONTEST, RHUBARB …
From pinterest.ca
THE PLATINUM PUDDING COMPETITION | THE FINALISTS & RECIPES
From fortnumandmason.com
RHUBARB RECIPES CONTEST: VOTE FOR YOUR FAVORITE DISH - HUFFPOST
From huffpost.com
CONTEST-WINNING RHUBARB MERINGUE PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CONTEST-WINNING RHUBARB PUDDING | RECIPE - PINTEREST.COM
From pinterest.com
RHUBARB PUDDING - THE DUTCH BAKER'S DAUGHTER
From thedutchbakersdaughter.com
TOP 10 RHUBARB RECIPES | TASTE OF HOME
From tasteofhome.com
AWARD WINNING BANANA PUDDING RECIPE RECIPES
From stevehacks.com
EVERY SINGLE GRAND PRIZE-WINNING BAKE-OFF® RECIPE EVER
From pillsbury.com
THE 35 BEST RHUBARB RECIPES FOR SPRING | CHATELAINE
From chatelaine.com
FOUR BRILLIANT RHUBARB RECIPES THAT AREN'T JUST PUDDING
From telegraph.co.uk
RHUBARB LEMONADE (2 INGREDIENT) - FOOD MEANDERINGS
From foodmeanderings.com
RHUBARB BERRY STEAMED PUDDING - EAT THE LOVE
From eatthelove.com
You'll also love