Rhubarb Honey Pudding
A warm, comforting rhubarb pudding with a honey-infused bread and cornflake topping, perfect for cozy gatherings and highlighting the tartness of fresh rhubarb.
Ingredients
Instructions
- Blend shortening, 1/4 cup plus 2 tablespoons honey, vanilla, and nutmeg until smooth.
- Add eggs and beat well to combine.
- Stir in toasted bread cubes and corn flakes.
- Spread diced rhubarb evenly in an 8 x 12-inch glass baking dish.
- Top the rhubarb with the remaining 3/4 cup honey.
- Sprinkle the bread cube and cornflake mixture over the rhubarb and honey.
- Bake at 350°F for 40 to 45 minutes or until the rhubarb is tender and the topping is golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you want to reduce sweetness, use a combination of honey and maple syrup. Ensure your rhubarb is fresh and vibrant for the best taste. This recipe can be adapted by adding spices like cinnamon or by incorporating nuts for added crunch. For a twist, try adding some diced apples to the rhubarb.
Serving Suggestions
This delightful pudding can be served warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a light salad or alongside dishes like the Ham And Cheese And Rice Casserole for a balanced meal. For breakfast, enjoy it with a side of fresh fruit or yogurt.
Storage & Reheating
Allow the rhubarb honey pudding to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or warm it in the oven at low heat until heated through. Enjoy it warm for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Honey Pudding contains roughly 684 calories, with 4g protein, 169g carbohydrates, and 2g fat. It is an excellent source of iron (53% of the Daily Value), vitamin A (50% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of vitamin D and dietary fiber.
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. Just ensure to thaw and drain it well to avoid excess moisture in the pudding. This will help maintain the texture and prevent it from becoming too watery while baking.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both alternatives will provide a similar texture, but keep in mind that butter will add a richer taste to the pudding.
How do I know when the pudding is done baking?
The pudding is done when the rhubarb is tender and the topping is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
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).