Fresh Rhubarb Pudding
A delightful rhubarb and pineapple pudding with a crispy topping, perfect for spring gatherings or a comforting dessert that balances tartness and sweetness.
Ingredients
Instructions
- Mix crushed pineapple with fresh rhubarb and place in the bottom of a greased 10 x 6-inch casserole dish.
- Beat the egg slightly, then add 3/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons flour; pour this mixture over the fruit.
- Sift 2/3 cup flour, 3 tablespoons sugar, and a pinch of salt to make the topping.
- Cut 2 tablespoons margarine into the sifted dry ingredients until crumbly.
- Sprinkle the topping evenly over the fruit in the casserole.
- Bake at 350°F for 45 minutes until golden and bubbly.
- Garnish with whipped cream or vanilla ice cream before serving.
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).