Rhubarb Berry Pudding Recipes
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.
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 OVEN PUDDING
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
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
FINNISH RHUBARB BERRY PUDDING
Make and share this Finnish Rhubarb Berry Pudding recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
- Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
- Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.
RHUBARB BERRY PUDDING
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
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
BERRY-RHUBARB SUMMER PUDDING
Make and share this Berry-Rhubarb Summer Pudding recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
- Cover with plastic wrap.
- Let stand at room temperature until thickened (24 to 36 hours).
- Refrigerate the creme fraiche.
- In a large saucepan, combine rhubarb and sugar.
- Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
- Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
- Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
- Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
- Remove pan from heat.
- Transfer fruit mixture to a non-metal bowl; cool.
- Stir in lemon juice and salt.
- Remove the crust from the brioche; reserve the crust for another use.
- Cut the bread into 1/2-inch cubes.
- In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
- Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
- Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
- Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
- Place cups on a baking sheet.
- Cover with waxed paper.
- Refrigerate the pudding overnight.
- Serve dessert with some creme fraiche.
- Garnish with fresh berries.
Nutrition Facts : Calories 218.7, Fat 11.8, SaturatedFat 7.1, Cholesterol 35.6, Sodium 46.1, Carbohydrate 28.2, Fiber 4.2, Sugar 21.8, Protein 2.4
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