Lemony Rhubarb Pudding
Bright, tangy, and irresistibly comforting, this Lemony Rhubarb Pudding is the perfect dessert to showcase the vibrant flavors of spring and summer. Made with tart rhubarb and infused with zesty lemon, this recipe combines a light, fluffy base with a tender crumble-like texture, thanks to whipped egg whites that create a beautifully airy finish. Soft chunks of rhubarb balance the sweetness of the batter, while the golden-brown topping adds just the right amount of visual and textural appeal. Ready in under an hour, including baking time, this elegant yet easy pudding is ideal for a dinner party or a cozy weeknight treat. Serve it warm with a dusting of powdered sugar and perhaps a dollop of cream or a scoop of vanilla ice cream for an indulgent finish. Searching for a simple yet gourmet dessert to impress? This Lemony Rhubarb Pudding is your answer!
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Recipe Information
Ingredients
- 300 grams rhubarb
- 150 grams granulated sugar
- 60 grams unsalted butter
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 120 milliliters milk
- 2 eggs
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 1.5-liter baking dish.
Wash and trim the rhubarb, then cut it into 1-inch pieces. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy.
Add the lemon zest and lemon juice to the mixture and mix well.
Separate the eggs, placing the yolks in the butter mixture while keeping the whites in a separate bowl. Beat the yolks into the butter mixture until fully combined.
Sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until smooth.
Fold the chopped rhubarb into the batter.
Using a clean whisk or hand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the pudding cool for 5-10 minutes before serving. Dust with powdered sugar for garnish.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 208.5 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 468 mg | 36% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
