RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
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 SPONGE PUDDING
Provided by Jill Dupleix
Categories Milk/Cream Mixer Dairy Egg Fruit Dessert Bake Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
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
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.
RHUBARB STEAMED PUDDING
A delicious classic.
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.34 milligram of sodium
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 BREAD AND BUTTER PUDDING
Provided by Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.
RHUBARB PUDDING WITH CUSTARD SAUCE
Make and share this Rhubarb Pudding With Custard Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
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.
SCANDINAVIAN RHUBARB PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Dessert Valentine's Day Low Sodium Vanilla Rhubarb House & Garden
Yield Serves 4
Number Of Ingredients 8
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.
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