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
STRAWBERRY RHUBARB PUDDING DESSERT
Provided by Hot Eats and Cool Reads
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes, stirring often.
- Whisk in the cornstarch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.
- Meanwhile, combine the graham cracker crumbs and melted butter. Press into a 9x13 glass baking dish. Bake for 10 minutes. Remove from oven and cool completely.
- Make the vanilla pudding according to package directions using the 2 cups milk.
- When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl.
- Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that.
- Cover and refrigerate for 1 hour prior to serving.
- Cut into 12 squares and garnish with strawberries or graham cracker crumbs, if desired.
Nutrition Facts : Calories 384.42, Fat 19.04, SaturatedFat 11.35, Carbohydrate 52.73, Fiber 1.91, Sugar 37.54, Protein 3.14, Sodium 311.75, Cholesterol 38.84
RHUBARB TAPIOCA PUDDING
Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.
Provided by GeeWhiz
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
- Reduce heat and simmer until rhubarb is tender, about 3 minutes.
- Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8
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.
RHUBARB STRAWBERRY PUDDING CAKE
This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.
Provided by Annacia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F
- Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
- Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
- Drizzle reserved 1/2 cup fruit mixture over batter.
- Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
- Cool in pan on a rack 5 minutes before serving.
RHUBARB STRAWBERRY SUMMER PUDDING
Make and share this Rhubarb Strawberry Summer Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
- Bring to a simmer, cover and cook over low heat for 3 minutes.
- Set aside.
- For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
- Place a bread circle in the bottom of each ramekin.
- Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
- Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
- Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
- Wrap each pudding in plastic and set three of them on a plate.
- Stack the other three puddings on top of them.
- Set something small, round and heavy on top of each pudding stack to weigh it down.
- Refrigerate overnight.
- To serve, remove weights and unwrap the ramekins.
- Run a small knife around the inside edge of each one and invert onto dessert plates.
- Garnish with red currants, strawberries or mint.
- Serves 6.
- 170 calories per serving.
- Eating Well.
Nutrition Facts : Calories 396.9, Fat 3.2, SaturatedFat 0.7, Sodium 598.9, Carbohydrate 85.8, Fiber 4.6, Sugar 41.1, Protein 7.7
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