Rhubarb Pudding with Custard Sauce
Indulge in the comforting sweetness of Rhubarb Pudding with Custard Sauce, a classic dessert that beautifully balances the tartness of fresh rhubarb with the richness of a velvety vanilla custard. This easy-to-make treat features layers of tender, golden-baked batter and jammy rhubarb, creating a delightful mix of textures and flavors in every bite. The homemade custard sauce, thickened to perfection, adds a luxurious finishing touch that elevates this dessert to timeless status. Ideal for entertaining or a family dinner, this rhubarb pudding is ready in about an hour and serves up to six, making it a showstopping yet approachable addition to any table. Serve it warm and watch it become a comforting favorite!
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Recipe Information
Ingredients
- 400 grams rhubarb (fresh, diced)
- 150 grams granulated sugar
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 grams unsalted butter (softened)
- 120 milliliters milk
- 1 egg (large, lightly beaten)
- 1 teaspoon vanilla extract
- 3 egg yolks (for custard sauce)
- 75 grams granulated sugar (for custard sauce)
- 300 milliliters milk (for custard sauce)
- 1 teaspoon vanilla extract (for custard sauce)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch baking dish and set aside.
In a medium saucepan, add the diced rhubarb and 75 grams of sugar. Cook over medium heat until the rhubarb becomes soft and jam-like, about 5-7 minutes. Set aside to cool slightly.
In a mixing bowl, combine the flour, baking powder, salt, and the remaining 75 grams of sugar.
In another bowl, beat the softened butter, milk, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Spread half of the batter into the prepared baking dish, then layer the cooked rhubarb over the batter evenly. Spread the remaining batter over the top.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly while preparing the custard sauce.
To make the custard sauce, whisk the egg yolks and sugar in a heatproof bowl until pale and creamy. Heat the milk in a saucepan over medium heat until just below boiling.
Gradually pour the hot milk into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 5 minutes). Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract. Serve the warm custard over slices of rhubarb pudding.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 361.4 g | 131% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 252.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 956 mg | 74% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2088 mg | 44% | |
*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.
