Rhubarb Gingerbread Sponge Pudding Food

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

Ingredients

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.

STEWED RHUBARB WITH GINGER AND VANILLA

Stewed Rhubarb With Ginger And Vanilla image

Provided by Florence Fabricant

Categories one pot, dessert

Time 50m

Yield About 3 cups, or 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 cups sliced, trimmed rhubarb (about 3 pounds)
2 cups (packed) light brown sugar
1/2 cup water
1 1/2 tablespoons finely chopped, peeled fresh ginger
1 vanilla bean, split lengthwise

Steps:

Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 74 grams

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