Rhubarb Puff
A delightful rhubarb pudding featuring tangy diced rhubarb topped with a sweet, buttery batter, perfect for spring gatherings and dessert lovers craving fruity comfort.
Ingredients
Instructions
- Mix the diced rhubarb with sugar and spread in a greased 9 x 13-inch pan.
- Cream together the butter, sugar, and eggs until smooth and fluffy.
- Sift the dry ingredients (flour and salt) and gradually add to the creamed mixture.
- Stir in the milk until the batter is smooth and pour it over the rhubarb in the pan.
- Bake in a preheated 350°F oven for 40 minutes until golden and set.
Tips & Substitutions
For a sweeter rhubarb puff, consider adding an extra 1/4 cup of sugar or a touch of vanilla extract to the batter. If you want a gluten-free option, substitute the flour with a 1:1 gluten-free blend. Ensure the rhubarb is fresh and diced evenly for consistent cooking. You can also add a pinch of cinnamon for additional flavor.
Serving Suggestions
Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This rhubarb puff pairs beautifully with a cup of herbal tea or coffee. For a complete meal, consider serving alongside Zucchini Macaroni And Cheese for a comforting dinner.
Storage & Reheating
Store leftover rhubarb puff in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F for about 10 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Puff contains roughly 883 calories, with 7g protein, 80g carbohydrates, and 62g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1172mg per serving (51% 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, but make sure to thaw and drain excess moisture before mixing with sugar. This will help maintain the right texture and avoid excess liquid in your rhubarb puff.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup per egg) for a vegan version. Keep in mind that this may slightly change the texture.
How can I make the rhubarb puff more flavorful?
To enhance flavor, consider adding citrus zest (like lemon or orange) to the batter or mixing in spices such as nutmeg or ginger. You could also incorporate chopped nuts or a crumb topping for added texture and taste.
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).