Rhubarb Pudding
Indulge in the comforting sweetness of homemade Rhubarb Pudding, a timeless dessert that combines tangy rhubarb with a moist, buttery cake layer. Featuring macerated rhubarb as the star ingredient, this pudding offers a balance of tart and sweet flavors, complemented by a delicate cinnamon-sugar topping that bakes into a golden caramelized crust. Perfect for cozy family dinners or special gatherings, this rhubarb dessert is easy to prepare with pantry staples like all-purpose flour, eggs, and milk, while the addition of vanilla extract and brown sugar adds depth to its homely charm. Serve it warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat. Ideal for springtime when rhubarb is at its peak, this rustic pudding is sure to impress your taste buds and become a new favorite. Tags: rhubarb pudding recipe, easy rhubarb dessert, warm pudding dessert ideas.
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Recipe Information
Ingredients
- 500 g Rhubarb stalks (trimmed and diced)
- 200 g Granulated sugar
- 150 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 Eggs (large)
- 240 ml Whole milk
- 1 tsp Vanilla extract
- 60 g Unsalted butter (melted and slightly cooled)
- 50 g Brown sugar
- 0.5 tsp Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch (23 cm) round baking dish or similar size casserole dish.
In a medium bowl, toss the diced rhubarb with half of the granulated sugar (100 g). Set the rhubarb aside to macerate while you prepare the batter.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the eggs with the remaining granulated sugar (100 g) until pale and slightly frothy, about 2 minutes.
Add the milk, vanilla extract, and melted butter to the egg mixture, stirring until combined.
Slowly fold the wet ingredients into the dry flour mixture, stirring gently until a smooth batter forms. Be careful not to overmix.
Spread the macerated rhubarb evenly across the bottom of the prepared baking dish.
Pour the batter over the rhubarb, ensuring it spreads evenly to cover all the fruit.
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until the pudding is golden brown on top and a toothpick inserted in the center comes out clean.
Allow the pudding to cool slightly for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 267.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 873 mg | 67% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2206 mg | 47% | |
*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.
