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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a 9-inch (23 cm) round baking dish or similar size casserole dish.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Step 4

In a separate bowl, beat the eggs with the remaining granulated sugar (100 g) until pale and slightly frothy, about 2 minutes.

Step 5

Add the milk, vanilla extract, and melted butter to the egg mixture, stirring until combined.

Step 6

Slowly fold the wet ingredients into the dry flour mixture, stirring gently until a smooth batter forms. Be careful not to overmix.

Step 7

Spread the macerated rhubarb evenly across the bottom of the prepared baking dish.

Step 8

Pour the batter over the rhubarb, ensuring it spreads evenly to cover all the fruit.

Step 9

In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this mixture evenly over the top of the batter.

Step 10

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.

Step 11

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

Serving size	1320.6 grams (1320.6g)

Amount per serving	% Daily Value*
Calories	2351

Total Fat 69.70g	89%
Saturated Fat 39.40g	197%
Polyunsaturated Fat 0.30g
Cholesterol 533mg	178%
Sodium 1904mg	83%
Total Carbohydrate 402.30g	146%
Dietary Fiber 13.80g	49%
Total Sugars 267.80g
Protein 40.60g	81%

Vitamin D 189IU	945%
Calcium 873mg	67%
Iron 10mg	57%
Potassium 2206mg	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.

Source of Calories

Fat: 26.1%

Protein: 6.8%

Carbs: 67.1%