Rhubarb Pudding
Rhubarb pudding is a comforting dessert combining tart rhubarb with a tender, buttery batter. Its sweet and tangy flavors make it perfect for spring and summer gatherings, appealing to those who enjoy fruity, nostalgic treats with a warm, baked finish.
Ingredients
Instructions
- Mix flour, baking powder, sugar, salt, shortening, egg, and milk together to form a batter.
- Spread half of the batter into a 1-quart baking dish.
- Add rhubarb and 1 1/2 cups sugar over the batter.
- Spread the remaining batter on top of the rhubarb layer.
- Bake at 350°F until bubbly and golden, about 40 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have shortening, butter can be a great substitute. Adjust the sugar based on the tartness of your rhubarb; using less sugar can enhance the fruit's natural flavor. If you're looking for a variation, try adding a teaspoon of vanilla extract for extra depth, similar to recipes like Banana Oatmeal Bread.
Serving Suggestions
Serve the rhubarb pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. For a complete meal, consider serving it alongside a light salad or pairing it with dishes like Asparagus-Pea Casserole for a refreshing balance.
Storage & Reheating
Allow the rhubarb pudding to cool completely before storing. Cover it with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days. When reheating, place it in the oven at 350°F for about 15 minutes or until warmed through. This will help retain its texture, ensuring it remains fluffy and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pudding contains roughly 694 calories, with 11g protein, 143g carbohydrates, and 11g fat. It is an excellent source of calcium (44% of the Daily Value), iron (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2388mg per serving (104% 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 for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter. This helps maintain the right consistency in your pudding, ensuring it doesn't become too watery.
What if I don't have baking powder?
If you find yourself without baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice for each teaspoon needed. This will help achieve the desired rise in your rhubarb pudding.
Can I add other fruits to the pudding?
Absolutely! You can combine rhubarb with strawberries or apples for a delicious twist. Just adjust the sugar accordingly, as other fruits may add different sweetness levels. This flexibility allows you to create variations that suit your taste, similar to American recipes.
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).