Cozyrhubarbpudding 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:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Steps:

• For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
• For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
• Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
• For the rhubarb: Preheat the oven to 325 degrees F.
• Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.

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.

Steps:

• Preheat oven to 350.
• Mix ingredients in large bowl.
• Pour into an ungreased 9x9 cake pan.
• Bake for 1 hour or until golden brown.
• Allow to cool and may be served warm.
• Garnish with milk and sprinkled sugar.
• Enjoy!
• To make a 9x13 pan double recipe.

Steps:

• Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
• Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
• Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
• Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.

Steps:

• Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
• Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
• Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

Steps:

• In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water.
• With a knife halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg, and a pinch salt. Bring mixture to a boil, stirring occasionally, and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved.
• Lightly oil a 9-inch springform pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours, and up to 1 day.
• Make topping:
• Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1-inch pieces. In a 12-inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute. Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray. Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft-ball stage (see note, above; 238°F.), about 10 minutes (syrup will be reduced to about 1 cup), and keep warm, covered.
• Remove side from springform pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour, and up to 3. Serve rhubarb rice pudding chilled.

Steps:

• Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
• Add rhubarb.
• Simmer uncovered until rhubarb is tender, about 10 minutes.
• Mix 1/4 cup water and the cornstarch; stir into rhubarb.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in vanilla extract.
• Pour into serving bowl or dessert dishes. Cover and refrigerate.
• Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
• Pipe through decorators' tube or spoon onto pudding.

Steps:

• Cut fresh rhubarb into 3/4 inch pieces.
• In saucepan, combine rhubarb, sugar, orange rind and water.
• Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
• Taste and add more sugar if necessary.
• Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
• Cook stirring, over medium heat until mixture thickens and becomes clear.
• Boil gently for about 3 minutes.
• Remove from heat and stir in vanilla.
• Transfer to serving bowl.
• Let cool, cover and refrigerate.
• Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
• Stir in milk.
• Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
• Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
• Whisk yolk mixture back into hot milk mixture.
• Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
• Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
• Cover and refrigerate until needed.
• To serve, pour sauce over individual servings of rhubarb.

Steps:

• Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan.
• Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
• Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
• Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
• Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip.
• Store in refrigerator to keep pudding and cool whip set.

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:

• 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.