AMISH RHUBARB PUDDING
This is an old nostalgic recipe from my grandmother..We looked forward to it every spring..I think she got it from an Amish neighbor.. This is very different, I think because of the addition of a cream sauce that can also be used on gingerbread..
Provided by grandma2969
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375*.
- Butter a 10x14 pan.(you definitely need one larger than 13x9 pan.it is too shallow and batter will run out into your oven.
- In a large mixer bowl, slightly beat the egg, add 1 cup of granulated sugr and combine well.
- Add the flour,b. powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
- In another large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling water, remaining sugars, and the food coloring.
- Pour this over the batter, making sure the rhubarb is evenly distributed. (Admittedly, it looks like a rather questionable mess here, but believe me, it will come out all right).
- bake for 45-50 minutes or top is golden brown and bubbly and cake is done in the center, use toothpick test.
- Meanwhile prepare the cream sauce by using a small saucepan over medium-high heat, combine the sugar, flour and orange zest.Gradually add the milk, whisking till smooth. Bring the mixture to a boil, then lowe the heat to medium-low and cook for 3 minutes, whisking constantly.
- Remove the pan from heat and whisk in remaining ingredients.
- Remove the pudding from the oven and cool to lukewarm.
- It can be reheated in the microwave.
- Cut into squares and serve with the warm cream sauce.
Nutrition Facts : Calories 360.9, Fat 4.8, SaturatedFat 2.8, Cholesterol 31.2, Sodium 183, Carbohydrate 77, Fiber 1.1, Sugar 63.6, Protein 4.1
OLD FASHIONED RHUBARB BREAD PUDDING
Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.
Provided by SILLYJILLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
- Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
- Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g
AMISH BREAD PUDDING
Whenever I see a recipe from an Amish Cookbook, I will try it. This bread pudding recipe looks amazing to me.
Provided by Kimi Gaines
Categories Puddings
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
- 2. Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with electric mixer at medium speed for 1 minute. Slowly add milk mixture.
- 3. Place bread in a lightly greased 1 1/2 qt casserole.
- 4. Sprinkle with raisins if desired. Pour batter over bread.
- 5. Bake at 350F for 45 to 50 minutes or until set. Serve warm.
- 6. Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cup (the sauce has the other 1/3 c)
- 7. For Sauce: Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding
FRESH RHUBARB BREAD PUDDING
A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.
Provided by DMJOLLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
CONTEST-WINNING RHUBARB PUDDING
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts :
COZY RHUBARB PUDDING
Make and share this Cozy Rhubarb Pudding recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first six (6) ingredients together and pour the batter into the bottom of one 9"x13" pan or two round cake pans.
- Mix the rhubarb, 2 cups of sugar and boiling water together.
- Pour the rhubarb mixture over the batter and bake at 375° for 45-minutes or until done.
- Serve with heavy cream or ice cream.
Nutrition Facts : Calories 596.8, Fat 2.9, SaturatedFat 1.3, Cholesterol 40.9, Sodium 158.3, Carbohydrate 137.9, Fiber 2.6, Sugar 101.1, Protein 7.4
AMISH RHUBARB PUDDING
Steps:
- Preheat oven to 375F. 1.Butter a 10x14-inch pan. 2. In a lg mixing bowl, slightly beat the egg. Add 1 c sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan; set aside. 3. In another lg bowl, mix together the rhubarb, boiling water, the remaining sugars & the food coloring. Pour carefully over the batter, evenly distributing the rhubarb. 4. Bake for 45-50 minutes, or until the top is golden brown and bubbly and the cake is done in the center. Remove the pudding from the oven and cool to lukewarm. Cut into squares and serve topped with Warm Cream Sauce, whipped cream or ice cream.
RHUBARB BREAD PUDDING
I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.
Provided by Kaarin
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put bread cubes in a greased 2 quart casserole.
- Melt butter with milk in a saucepan.
- Pour over bread and let sit 15 minutes.
- Mix together the eggs, sugar, salt and cinnamon.
- Stir in rhubarb.
- Stir into bread mixture.
- Top with raw sugar and pecans.
- Bake at 350 55-60 minutes until set.
- Serve warm.
Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3
OUTSTANDING RHUBARB BREAD PUDDING
I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.
Provided by Angela Jones Jursik
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
- Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
- Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 g
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