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 :
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
RHUBARB PUDDING
This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
Provided by fclbruss
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
NORWEGIAN RHUBARB PUDDING
Make and share this Norwegian Rhubarb Pudding recipe from Food.com.
Provided by Leslie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9
LEMONY RHUBARB PUDDING
Rhubarb season is around the corner! This recipe is a great combo of sweet and tangy! I usually double the sauce ingredients and I ALWAYS omit the gross raisins! :o)! BTW, 1/64 tsp=a pinch! :o))!
Provided by MMers
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Stir in rhubarb and raisins.
- In separate bowl, beat together milk, egg and vanilla just until combined.
- Stir into flour mixture.
- Place batter into a greased 8 inch square baking dish.
- For sauce, stir sugar and butter into boiling water until dissolved and melted.
- Add lemon juice, lemon rind and nutmeg.
- Pour gently over batter.
- Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.
Nutrition Facts : Calories 273.3, Fat 9.5, SaturatedFat 5.6, Cholesterol 58.4, Sodium 375.4, Carbohydrate 43.7, Fiber 1.4, Sugar 24.1, Protein 4.4
BEST RHUBARB PUDDING CAKE
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
Nutrition Facts :
RHUBARB & GINGER QUEEN OF PUDDINGS
A grand traditional dessert of poached fruit, cake and light meringue peaks - serve hot from the oven
Provided by James Martin
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Break the cake into fine crumbs or place in a food processor and blitz until it resembles breadcrumbs. Place the crumbs in the bottom of a 22cm round ovenproof baking dish. In a jug, whisk together the egg yolks, milk, nutmeg and 50g of the sugar. Pour the custard mixture over the crumbs and leave to soak for 10 mins. Place the dish in the oven and bake for 45 mins, until the custard is set but still has a little wobble.
- Meanwhile, make the filling. Place the rhubarb in a saucepan with 100g of the remaining sugar, stem ginger, syrup and 2 tbsp water. Set over a medium heat and cook for 15-20 mins until the rhubarb is tender. Leave to cool. Can be done up to this point the day before.
- Heat oven to 200C/180C fan/gas 6. Place the egg whites in a large clean bowl and, using an electric whisk, whisk the whites until soft peaks form. At this stage, begin to slowly add the remaining 100g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.
- Drain the rhubarb, keeping the syrup, then spoon onto the baked custard. Spoon or pipe the meringue on top and bake for 15-20 mins until the meringue is browned. Serve hot with the rhubarb syrup.
Nutrition Facts : Calories 286 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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