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.
Tips & Substitutions
For best results, use fresh, firm rhubarb. If you prefer a sweeter pudding, consider increasing the sugar slightly or using a mix of brown and white sugar for added depth. You can substitute the crushed pineapple with other fruits like peaches or apples for a different flavor profile. To make it gluten-free, use a gluten-free flour blend instead of regular flour.
Serving Suggestions
Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This fresh rhubarb pudding pairs beautifully with a side of vanilla ice cream, making it a perfect dessert for gatherings. For an extra touch, sprinkle some toasted nuts on top for added crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pudding in the oven at 350°F for about 15-20 minutes until warmed through, or microwave in individual servings until hot. The texture is best when reheated gently.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Rhubarb Pudding contains roughly 334 calories, with 5g protein, 68g carbohydrates, and 7g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1312mg per serving (57% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Make sure to thaw it completely and drain any excess moisture before using. Frozen rhubarb may result in a slightly different texture but will still yield a delicious pudding.
What can I substitute for the egg?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options will help bind the ingredients together.
Is this pudding suitable for vegetarians?
Yes, this fresh rhubarb pudding is suitable for vegetarians as it contains no meat or meat-derived ingredients. It’s a great choice for those following vegetarian recipes and can easily be adapted for vegan diets with some modifications.
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).