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 :
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
DANISH RHUBARB PUDDING
My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. -Kay Sundheim, Nashua, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.
Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.
BEST RHUBARB PUDDING CAKE
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
Nutrition Facts :
NORWEGIAN RHUBARB PUDDING
Make and share this Norwegian Rhubarb Pudding recipe from Food.com.
Provided by Leslie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9
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
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
This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
Provided by fclbruss
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
RHUBARB TAPIOCA PUDDING
Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.
Provided by GeeWhiz
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
- Reduce heat and simmer until rhubarb is tender, about 3 minutes.
- Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.
Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8
AUNTIE EMILY'S RHUBARB PUDDING
I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.
Provided by kel_klos
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.4 g, Cholesterol 4.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 131.2 mg, Sugar 41.3 g
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