Joyces Rhubarb Pudding Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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

RHUBARB PUDDING

Rhubarb Pudding image

I make this Lucy Waverman recipe every summer when I have lots of fresh rhubarb. It is delicious topped with vanilla ice cream or whipped cream.

Provided by Irmgard

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups rhubarb, sliced
1 cup brown sugar
1/4 cup unsalted butter
1/2 cup granulated sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

Preheat the oven to 375 degrees F.
Combine the rhubarb and brown sugar and place in a buttered 6-cup ovenproof dish.
In a bowl, cream the butter with the granulated sugar until light and fluffy.
Add the egg and mix well.
Sift together the flour, baking powder and salt.
Stir into the creamed mixture and mix to a soft dropping consistency.
If the batter is too stiff, add a little milk.
Spread on top of the fruit.
Bake for 35 minutes or until the fruit is soft and bubbling and the topping is light brown.

Nutrition Facts : Calories 376.1, Fat 8.9, SaturatedFat 5.2, Cholesterol 55.6, Sodium 188.1, Carbohydrate 72.2, Fiber 2, Sugar 53, Protein 4

RHUBARB PUDDING

Rhubarb Pudding image

OMG delicious! From the MAINEiacs In the Kitchen Refueling cookbook, produced to benefit the Maine Air National Guard Family Services. If desired, serve with cream, whipped cream, or ice cream. I use canned evaporated milk and love the results.

Provided by mersaydees

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup sugar
1 egg
1 cup canned milk
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon vanilla

Steps:

Preheat oven to 350°F.
Grease a 9x9-inch baking pan and set aside.
Mix together rhubarb and sugar; set aside.
Mix remaining ingredients in bowl and add rhubarb mixture. Pour into greased pan. Bake for 30 minutes. Check with toothpick for doneness.
Serve hot or cold with cream, whipped cream, or ice cream as desired.

Nutrition Facts : Calories 295.2, Fat 4.1, SaturatedFat 2.3, Cholesterol 36.3, Sodium 507.7, Carbohydrate 59.7, Fiber 1, Sugar 46.2, Protein 5.7

COZY RHUBARB PUDDING

Cozy Rhubarb Pudding image

Make and share this Cozy Rhubarb Pudding recipe from Food.com.

Provided by Mercy

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1 cup sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
4 cups rhubarb
2 cups sugar
2 cups boiling water

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.

Nutrition Facts : Calories 596.8, Fat 2.9, SaturatedFat 1.3, Cholesterol 40.9, Sodium 158.3, Carbohydrate 137.9, Fiber 2.6, Sugar 101.1, Protein 7.4