Rhubarb Berry Pudding Recipes

CONTEST-WINNING RHUBARB PUDDING

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.

OUTSTANDING RHUBARB BREAD PUDDING

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.

FINNISH RHUBARB BERRY PUDDING

Steps:

• In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
• Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
• Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.

RHUBARB PUDDING

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.

BLUSHING BETTY

Steps:

• Slice the rhubarb thickly.
• Place the rhubarb into a large saucepan, together with the sugar and water.
• Cook over medium heat until the rhubarb has softened but still retains some of its shape. Stir frequently to make sure the rhubarb is not sticking to the pan, and to gently break up the rhubarb.
• The rhubarb mixture should be relatively thin (i.e. not a thick mixture). If not, add a splash or two of water so that the rhubarb filling is more on the wet side than dry.
• Taste the rhubarb to see if you need to add more sugar.
• Pour the rhubarb into a baking dish. I generally use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capacity.
• Preheat the oven to 180°C/360°F (without fan).
• Beat the butter and sugar together until pale and fluffy.
• Add the vanilla extract.
• Beat in one egg at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
• Add the remaining flour and baking powder, as well as the milk.
• Beat everything together until you have a thick and smooth batter.
• Dollop the batter on top of the rhubarb in the baking dish.
• Use a spatula or palette knife to evenly spread the batter. Don't worry about stretching the batter to completely cover the rhubarb - the batter will spread as it bakes in the oven.
• Sprinkle the batter generously with demerera sugar and flaked almonds.
• Bake the pudding on the middle shelf of the oven for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
• Check the pudding at about 25 minutes to make sure it is not browning too quickly. If necessary, loosely cover it with a piece of foil.
• Serve warm with vanilla ice-cream or custard.

AWESOME RHUBARB-STRAWBERRY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
• Spoon batter evenly over rhubarb mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

RHUBARB STRAWBERRY PUDDING CAKE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
• Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
• Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
• Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
• Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

FRESH RHUBARB BREAD PUDDING

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.

RHUBARB PUDDING

Steps:

• Preheat oven to 350.
• Mix ingredients in large bowl.
• Pour into an ungreased 9x9 cake pan.
• Bake for 1 hour or until golden brown.
• Allow to cool and may be served warm.
• Garnish with milk and sprinkled sugar.
• Enjoy!
• To make a 9x13 pan double recipe.

BERRY-RHUBARB SUMMER PUDDING

Steps:

• For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
• Cover with plastic wrap.
• Let stand at room temperature until thickened (24 to 36 hours).
• Refrigerate the creme fraiche.
• In a large saucepan, combine rhubarb and sugar.
• Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
• Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
• Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
• Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
• Remove pan from heat.
• Transfer fruit mixture to a non-metal bowl; cool.
• Stir in lemon juice and salt.
• Remove the crust from the brioche; reserve the crust for another use.
• Cut the bread into 1/2-inch cubes.
• In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
• Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
• Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
• Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
• Place cups on a baking sheet.
• Cover with waxed paper.
• Refrigerate the pudding overnight.
• Serve dessert with some creme fraiche.
• Garnish with fresh berries.