Vanilla Pudding With Baked Rhubarb Food

RHUBARB PUDDING DESSERT

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.

RHUBARB AND VANILLA SPONGE PUDDING

Steps:

• Heat the oven to 180°C/fan160°C/gas 4. Slit the vanilla pod open lengthways and scrape out the seeds with the tip of a knife into a mixing bowl (save the pod for later). Add 185g of the sugar and mix them with your fingertips, then stir in the plain flour. Wipe the rhubarb stalks clean, cut into 5cm pieces, then add to the bowl and toss to coat. Leave for 20 minutes, stirring now and then, until all the pieces of fruit are coated in sticky sugar/flour mix.
• Spoon the fruit over the base of a shallow 2 litre baking dish (the shallower the dish, the quicker the sponge will cook). It will look like quite a lot of fruit, but don't worry - it collapses during cooking. Cut the reserved vanilla pod into 4 pieces and poke them in amongst the rhubarb. Cover and bake for 15 minutes.
• For the sponge topping, beat the butter and remaining 115g sugar in a mixing bowl with a wooden spoon (or an electric mixer) for about 5 minutes until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of the self-raising flour with the second egg. Beat in the vanilla extract. Sift over the rest of the flour and a pinch of salt, then gently fold in along with the milk using a metal spoon, trying to keep the mixture as light as possible.
• Remove the dish of rhubarb from the oven, discard the vanilla pod pieces and drop small spoonfuls of the sponge mixture roughly over the top of the fruit. Don't worry about a few gaps; these will fill in as the sponge rises and cooks.
• Bake for about 35 minutes until the sponge is cooked through and crisp and brown on top. Remove the dish from the oven and leave to sit for 10 minutes. Dust the top with a little icing sugar and serve hot with cream or custard.

RHUBARB PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

AWESOME RHUBARB-STRAWBERRY PUDDING

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.

RHUBARB PUDDING

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.

BAKED RHUBARB CUSTARD

Steps:

• Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ 1/2 cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
• Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
• Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.

RHUBARB AND PUDDING BARS

Steps:

• Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan.
• Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
• Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
• Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
• Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip.
• Store in refrigerator to keep pudding and cool whip set.

EASY RHUBARB SAUCE

Steps:

• In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally.
• Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally.
• Serve over ice cream if desired.

VANILLA PUDDING WITH BAKED RHUBARB

Steps:

• Whisk together sugar, flour, and salt in a medium bowl; set aside. Pour milk into a medium saucepan; scrape in vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes.
• Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.
• Put egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10 to 12 minutes.
• Remove from heat; discard pods. Add butter; whisk until melted. Pass pudding through a fine sieve into a medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls; top with baked rhubarb.