RHUBARB PUDDING
A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Provided by Camilla Hawkins
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200°C.
- Sift the flour and salt into a mixing bowl.
- Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, vanilla sugar and rhubarb.
- Then beat in the milk to make a thick batter.
- Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
- Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.
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.
OUTSTANDING RHUBARB BREAD PUDDING
I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.
Provided by Angela Jones Jursik
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
- Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
- Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 g
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.
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
FRESH RHUBARB BREAD PUDDING
A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.
Provided by DMJOLLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g
OLD FASHIONED RHUBARB BREAD PUDDING
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
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
RHUBARB STEAMED PUDDING
A delicious classic.
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h55m
Number Of Ingredients 7
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
RHUBARB & GINGER QUEEN OF PUDDINGS
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
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
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
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 :
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