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 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.
AWESOME RHUBARB-STRAWBERRY PUDDING
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
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
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.
BLUSHING BETTY
A Blushing Betty is a rhubarb sponge pudding with a moist and delicious cake baked on top of a luscious rhubarb compote. Recipe with step-by-step photos.
Provided by Thanh | Eat, Little Bird
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Slice the rhubarb thickly.
- Place the rhubarb into a large saucepan, together with the sugar and water.
- Cook over medium heat until the rhubarb has softened but still retains some of its shape. Stir frequently to make sure the rhubarb is not sticking to the pan, and to gently break up the rhubarb.
- The rhubarb mixture should be relatively thin (i.e. not a thick mixture). If not, add a splash or two of water so that the rhubarb filling is more on the wet side than dry.
- Taste the rhubarb to see if you need to add more sugar.
- Pour the rhubarb into a baking dish. I generally use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capacity.
- Preheat the oven to 180°C/360°F (without fan).
- Beat the butter and sugar together until pale and fluffy.
- Add the vanilla extract.
- Beat in one egg at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
- Add the remaining flour and baking powder, as well as the milk.
- Beat everything together until you have a thick and smooth batter.
- Dollop the batter on top of the rhubarb in the baking dish.
- Use a spatula or palette knife to evenly spread the batter. Don't worry about stretching the batter to completely cover the rhubarb - the batter will spread as it bakes in the oven.
- Sprinkle the batter generously with demerera sugar and flaked almonds.
- Bake the pudding on the middle shelf of the oven for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
- Check the pudding at about 25 minutes to make sure it is not browning too quickly. If necessary, loosely cover it with a piece of foil.
- Serve warm with vanilla ice-cream or custard.
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 :
DANISH BERRY PUDDING (RøDGRøD)
Make and share this Danish Berry Pudding (Rødgrød) recipe from Food.com.
Provided by currybunny
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.
Nutrition Facts : Calories 153.8, Fat 0.2, Sodium 3.5, Carbohydrate 39, Fiber 4.7, Sugar 25.1, Protein 0.8
BREAKFAST BERRY PUDDING
Make and share this Breakfast Berry Pudding recipe from Food.com.
Provided by Bev I Am
Categories Breakfast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°
- Spray a 9 x 13" baking pan with baking spray.
- In small bowl, combine 2 3/4 tsp sugar with cinnamon.
- Spread each slice of bread with cream cheese and sprinkle with cinnamon sugar mixture.
- Cube bread and place in bottom of baking pan.
- Distribute berries evenly over bread.
- Sprinkle half the brown sugar over berries and bread.
- Beat together eggs, milk, and vanilla; pour over bread.
- Sprinkle with remaining brown sugar.
- Bake 50-60 minutes or until knife inserted in center comes out clean.
- Top with a dollop of whipped cream or sour cream if desired and about a teaspoon of diced strawberries or blueberries.
Nutrition Facts : Calories 271, Fat 12.2, SaturatedFat 5.8, Cholesterol 174.4, Sodium 241.1, Carbohydrate 30.9, Fiber 2.2, Sugar 16.9, Protein 9.5
FINNISH BERRY DESSERT
This was emailed to me from Taste of Home. It sounded very cool and comforting for hot weather when berries are in season. Enjoy!
Provided by PaulaG
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heat-proof bowl, combine the fruit with 2 tablespoons of sugar.
- In a saucepan, combine the cornstarch and juice until smooth; bring to a boil and cook and stir for 2 minutes or until thickened.
- Remove for heat and allow to cool for 10 minutes; pour the mixture over the fruit tossing to coat.
- Sprinkle with remaining sugar, cover and refrigerate until chilled.
- To serve, spoon the fruit into individual dessert dishes and top with frozen yogurt if desired.
Nutrition Facts : Calories 58.4, Fat 0.3, Sodium 0.9, Carbohydrate 14.5, Fiber 2.2, Sugar 9.5, Protein 0.6
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