Rhubarb Pudding With Custard Sauce Recipes

SELF SAUCING RHUBARB & CUSTARD PUDDING

Steps:

• Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
• Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
• Melt the butter for the batter mix and leave to one side.
• Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
• Bring your milk and butter for the custard sauce to boiling point and leave to one side.

BAKED RHUBARB CUSTARD

Steps:

• Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ 1/2 cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
• Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
• Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.

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.

NORWEGIAN RHUBARB PUDDING

Steps:

• Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
• Add rhubarb.
• Simmer uncovered until rhubarb is tender, about 10 minutes.
• Mix 1/4 cup water and the cornstarch; stir into rhubarb.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in vanilla extract.
• Pour into serving bowl or dessert dishes. Cover and refrigerate.
• Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
• Pipe through decorators' tube or spoon onto pudding.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

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.

LEMON SPONGE PUDDING WITH RHUBARB SAUCE

Steps:

• Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
• In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
• In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE

Steps:

• For filling:
• Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
• For dough:
• Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
• Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
• Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.