Cozy Rhubarb Pudding Recipes

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RHUBARB PUDDING DESSERT



Rhubarb Pudding Dessert image

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

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1 cup sugar
3 tablespoons cornstarch
4 cups chopped fresh or frozen rhubarb
1/2 cup water
3 drops red food coloring, optional
1/2 cup heavy whipping cream, whipped
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix

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 PUDDING



Rhubarb Pudding image

A cobbler-like consistency.

Provided by MAP

Categories     Desserts     Custards and Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 tablespoon melted butter
½ cup milk
4 cups sliced rhubarb
2 cups white sugar
1 ½ cups boiling water

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

CONTEST-WINNING RHUBARB PUDDING



Contest-Winning Rhubarb Pudding image

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

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

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 WITH CUSTARD SAUCE



Rhubarb Pudding With Custard Sauce image

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

2 lbs fresh rhubarb or 2 lbs frozen rhubarb
1 1/4 cups sugar
1 teaspoon grated orange rind
2 cups water
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 teaspoons vanilla
2 tablespoons sugar
2 teaspoons cornstarch
1 pinch salt
1 cup milk
1 egg yolk
1 teaspoon vanilla
grated nutmeg

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.

RHUBARB SPONGE PUDDING



Rhubarb Sponge Pudding image

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

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped 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.

RHUBARB PUDDING



Rhubarb Pudding image

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

3 cups diced rhubarb
1 cup sugar
1 cup flour
1 pinch salt
1 teaspoon baking soda, level
1 cup evaporated milk

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



Rhubarb steamed pudding image

A delicious classic.

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h55m

Number Of Ingredients 7

350g fresh rhubarb , cut into 4cm lengths
200g caster sugar
1 tsp ground ginger
125g unsalted butter
few drops natural vanilla extract
2 medium eggs , beaten
175g self-raising flour

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

OLD FASHIONED RHUBARB BREAD PUDDING



Old Fashioned Rhubarb Bread Pudding image

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Provided by SILLYJILLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

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.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g

DANISH RHUBARB PUDDING



Danish Rhubarb Pudding image

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. -Kay Sundheim, Nashua, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water
Half-and-half cream

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.

Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.

RHUBARB BERRY PUDDING



Rhubarb Berry Pudding image

This is a traditional Finnish rhubarb pudding with berries added for sweetness. My kids big favorite! This can be served with whipped cream on top or vanilla ice cream on the side.

Provided by KIRSILOUIS

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 8

Number Of Ingredients 6

2 cups diced rhubarb
1 cup white sugar
4 cups water, divided
1 cup frozen mixed berries
2 tablespoons cornstarch
1 tablespoon white sugar

Steps:

  • In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup of the water, and bring to a boil. Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like.
  • Stir in the mixed berries. Mix cornstarch with a small amount of the water, and pour the rest of the water in the pan. More or less water can be used to achieve your desired thickness. Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy. Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 37.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 26.9 g

AWESOME RHUBARB-STRAWBERRY PUDDING



Awesome Rhubarb-Strawberry Pudding image

I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.

Provided by kkelly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

3 cups diced fresh rhubarb
2 cups diced fresh strawberries
½ cup white sugar, divided
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup white sugar
⅔ cup butter, at room temperature
1 large egg
½ teaspoon almond extract
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
  • Spoon batter evenly over rhubarb mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g

AUNTIE EMILY'S RHUBARB PUDDING



Auntie Emily's Rhubarb Pudding image

I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.

Provided by kel_klos

Categories     Desserts     Cakes

Time 1h

Yield 9

Number Of Ingredients 8

¾ cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
¾ cup boiling water

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.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.4 g, Cholesterol 4.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 131.2 mg, Sugar 41.3 g

SCANDINAVIAN RHUBARB PUDDING



Scandinavian Rhubarb Pudding image

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

1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

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.

RHUBARB OVEN PUDDING



Rhubarb Oven Pudding image

Looking for a dessert recipe? Then check out this rhubarb pudding that's oven baked and ready in just 45 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 2

Number Of Ingredients 8

4 teaspoons butter (do not use margarine)
1/3 cup all-purpose flour
1/2 cup fat-free (skim) milk
1 egg or 2 egg whites
1/8 teaspoon salt
3/4 cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
1/3 cup packed brown sugar
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
  • Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
  • Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 65 g, TransFat 0 g

CREAMY RHUBARB DESSERT



Creamy Rhubarb Dessert image

This dessert is a longtime favorite of family and friends who eagerly await the rhubarb season. The subtle flavors of the pudding and whipped cream really soften the tart taste of the rhubarb!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 cups sugar
1/4 cup cornstarch
3/4 cup water
6 cups sliced fresh or frozen rhubarb
CRUST:
2 cups all-purpose flour
2 tablespoons confectioners' sugar
1/2 cup chopped nuts, toasted
1 cup cold butter, cubed
TOPPING:
2 cups heavy whipping cream
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix
1-2/3 cups cold milk
1/2 cup chopped nuts, toasted, optional

Steps:

  • In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool. , Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack. , Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours.

Nutrition Facts :

NORWEGIAN RHUBARB PUDDING



Norwegian Rhubarb Pudding image

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

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 lbs fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

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

RHUBARB & GINGER QUEEN OF PUDDINGS



Rhubarb & ginger queen of puddings image

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

140g shop-bought madeira cake or breadcrumbs
4 eggs , separated
400ml milk
½ tsp grated nutmeg
250g golden caster sugar
500g rhubarb , cut into 4cm batons
4 balls stem ginger , chopped, plus 2 tbsp syrup

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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2020-07-01 Preheat oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix with a fork until combined, then set aside ¼ cup of the crumb mixture for later. Press the remaining crumb mixture into a 9x13-inch baking dish. Bake for 8-10 minutes until set.
From houseofnasheats.com


RHUBARB PUDDING CAKE IN A SQUARE PAN - COOKIE MADNESS
2020-07-04 In a mixing bowl, using an electric mixer, beat the butter until creamy. Beat in 2/3 cup of the sugar and beat for 1 minute, scraping side of bowl.
From cookiemadness.net


RHUBARB PUDDING CAKE (PLUS 9 MORE YUMMY RHUBARB RECIPES)
2019-01-13 Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit. Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water over the top.
From commonsensehome.com


GERMAN RHUBARB PUDDING MADE JUST LIKE OMA
In a large pot, combine rhubarb, water and sugar. Bring to boil, and simmer for 5 to 10 minutes. Mix Bird's Custard powder with the cold water. Add to rhubarb mixture, simmer for approx. 1 minute. Let cool and stir in vanilla extract. Add more sugar or vanilla extract if needed.
From quick-german-recipes.com


30 BEST RHUBARB DESSERTS - INSANELY GOOD
2021-07-19 8. Rhubarb Muffins. With tart chunks of rhubarb, these moist muffins are beautifully sweet and tangy. The fruit is baked into an airy crumb and topped with a cinnamon-spiced crumble. These muffins go well with coffee, lazy mornings, …
From insanelygoodrecipes.com


RHUBARB SPONGE PUDDING RECIPE | BON APPéTIT
2008-04-06 Step 2. 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 …
From bonappetit.com


STEAMED RHUBARB PUDDING - COUNTRY LIVING
2007-06-25 Directions. Generously grease and flour an 8-inch fluted tube pan. In small bowl, combine flour, baking powder, cinnamon, salt, and cloves; set aside. In large bowl, with electric mixer on medium speed, beat 1/2 cup granulated sugar and the butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
From countryliving.com


NORWEGIAN RHUBARB PUDDING | FOOD CHANNEL
2018-06-22 Preparation. 1 In a 2 quart saucepan, heat 1 3/4 cups water and the 3/4 cup sugar, stirring occasionally, until it boils. 2 While boiling, stir in rhubarb, bring back to a boil then simmer, uncovered, until rhubarb is tender - about 10 minutes. 3 In a small cup, combine the 1/4 cup of very cold water and the cornstarch, blending well until ...
From foodchannel.com


RHUBARB AND VANILLA SPONGE PUDDING RECIPE | DELICIOUS. MAGAZINE
Heat the oven to 180°C/fan160°C/gas 4. Slit the vanilla pod open lengthways and scrape out the seeds with the tip of a knife into a mixing bowl (save the pod for later). Add 185g of the sugar and mix them with your fingertips, then stir in the plain flour. Wipe the rhubarb stalks clean, cut into 5cm pieces, then add to the bowl and toss to coat.
From deliciousmagazine.co.uk


ROASTED RHUBARB SUMMER PUDDING - BAKING SENSE®
2021-03-22 Set the syrup aside. Preheat oven to 375°F. Toss the rhubarb with the sugar and salt, allow to macerate for 30 minutes. Drain the juice from the rhubarb into a small pot. Place the rhubarb onto a parchment lined baking sheet and smooth to an even layer, don't mound up or it'll steam instead of roasting.
From baking-sense.com


RHUBARB PUDDING CAKES | RICARDO
Rhubarb Filling. In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes. Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.
From ricardocuisine.com


RHUBARB SPONGE PUDDING RECIPE | GOOD FOOD
Method. Preheat oven to 180C. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the flour until you have a thick, smooth batter. Cut the rhubarb stalks into 2cm lengths. Peel …
From goodfood.com.au


OLD-FASHIONED RHUBARB PUDDING RECIPE - YOUTUBE
Sweet and tart rhubarb pudding is a quick and easy old fashioned dessert. Fresh rhubarb is combined with a few pantry staples to make the most delicious rhub...
From youtube.com


OLD-FASHIONED RHUBARB PUDDING CAKE - SEASONS AND SUPPERS
2019-06-04 Set some water to boil for adding later in step 3. Cover the bottom of an 8 or 9 inch square pan with the diced rhubarb. In a medium bowl, mix together 1/2 - 3/4 cup sugar (depending on how sweet you like it or the sweetness of the fruit you are using), the butter, baking powder, salt, vanilla, milk and flour together.
From seasonsandsuppers.ca


RHUBARB PUDDING - SO QUICK & EASY! | FAB FOOD 4 ALL
This Rhubarb Pudding is based on a recipe from an old (1981) St Michael, 1000 Recipe Cook Book which I have adapted and added vanilla sugar to for an extra yummy flavour. Truly comforting this pudding really hits the spot and is fabulous served with custard (my favourite) or vanilla ice cream. So simple to make, you start off as if you’re making a Crumble. Butter or …
From fabfood4all.co.uk


RHUBARB PUDDING CAKE RECIPE - CARLA HALL | FOOD & WINE
Step 1. Preheat the oven to 350°. Butter a 9-inch-square glass or ceramic baking dish. Advertisement. Step 2. In a medium bowl, whisk the flour …
From foodandwine.com


HOT EATS AND COOL READS: BAKED STICKY RHUBARB PUDDING RECIPE
2017-04-09 Preheat oven to 350 degrees. Grease a 9 inch square pan. Pour chopped rhubarb in the bottom. In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly. In another bowl, combine powdered sugar and cornstarch.
From hoteatsandcoolreads.com


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