Spring Surprise Pudding
A delightful spring dessert featuring tender rhubarb and a light orange-flavored batter, topped with bubbling sauce—perfect for cozy family gatherings or special spring occasions.
Ingredients
Instructions
- Cook rhubarb and water in a saucepan until tender, about 10 to 15 minutes.
- Add 1 cup sugar and simmer for 10 minutes longer.
- Sift together flour, baking powder, and salt.
- Cream shortening and 2/3 cup sugar until light and fluffy.
- Add grated orange rind and egg; beat until well combined.
- Add vanilla to milk and alternately add to creamed mixture with flour mixture, stirring until smooth.
- Pour batter into a greased 8 x 8-inch square pan.
- Pour bubbling hot rhubarb sauce over the batter.
- Bake at 350°F (175°C) for about 45 minutes.
- Serve with whipped topping.
Tips & Substitutions
For a sweeter pudding, consider increasing the sugar in the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. To enhance the citrus notes, you might add a splash of orange juice along with the grated rind. Ensure the rhubarb is tender before adding the sugar to avoid a gritty texture.
Serving Suggestions
Serve your Spring Surprise Pudding warm, topped with a dollop of whipped topping or vanilla ice cream for added creaminess. It pairs beautifully with a side of fresh berries or a light fruit salad. For a heartier meal, consider serving alongside Heart Smart Roasted Potatoes for a balanced spring brunch.
Storage & Reheating
Store any leftover Spring Surprise Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds, or cover the entire dish with foil and warm in a preheated oven at 350°F (175°C) for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Surprise Pudding contains roughly 822 calories, with 12g protein, 147g carbohydrates, and 12g fat. It is an excellent source of calcium (45% of the Daily Value), iron (29% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 909mg per serving (40% 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. Just be sure to thaw and drain any excess liquid before cooking to avoid a watery pudding. The flavor will still be delicious, making it a great option when fresh rhubarb isn't in season.
What can I substitute for egg in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegetarian option. This will help bind the ingredients while keeping the pudding moist.
How can I make this pudding gluten-free?
To make the Spring Surprise Pudding gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free. This adjustment will allow everyone to enjoy this delightful dessert without the gluten.
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).