Rhubarb Pudding
Rhubarb Pudding Recipe - A Traditional Dessert from the UK
Introduction
Rhubarb pudding is a classic dessert that combines the tartness of fresh rhubarb with a sweet and buttery topping. This comforting dish is perfect for any occasion and is sure to be a hit with your family and friends.
History
Rhubarb pudding has been a popular dessert in many cultures for centuries. Rhubarb is a vegetable that is often used in sweet dishes, as its tart flavor pairs well with sugar and other sweet ingredients. The combination of rhubarb and a cake-like topping has been a favorite in many households for generations.
Ingredients
- 1 lb (454 g) fresh rhubarb
- 1.5 cups sugar, divided
- 3 tbsp butter
- 0.5 cup All-bran cereal
- 0.75 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup milk
- 3.5 tsp cornstarch
- 0.25 tsp salt
- 0.5 cup boiling water
How to prepare
- Cut the rhubarb into small pieces and place them in a greased 8" square pan.
- Blend half of the sugar with the butter.
- Add the cereal.
- Sift the flour with the baking powder and 0.25 tsp of salt.
- Add the flour mixture to the butter mixture alternately with the milk and mix well.
- Spread the batter evenly over the rhubarb.
- Combine the remaining sugar with the cornstarch and 0.25 tsp of salt.
- Sprinkle the mixture over the batter.
- Pour boiling water over the pudding and bake at 375°F for about 1 hour.
Variations
- Add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
- Substitute half of the rhubarb with strawberries for a sweeter twist.
- Top the pudding with chopped nuts or oats for added texture.
Cooking Tips & Tricks
Make sure to cut the rhubarb into small pieces to ensure that it cooks evenly.
- Be sure to blend the sugar and butter well to create a smooth and creamy mixture.
- Sift the flour to prevent lumps in the batter.
- Sprinkle the sugar and cornstarch mixture evenly over the batter to create a delicious topping.
- Be careful when pouring the boiling water over the pudding, as it can be hot.
Serving Suggestions
Serve rhubarb pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
Cooking Techniques
Baking
Ingredient Substitutions
If you don't have fresh rhubarb, you can use frozen rhubarb instead.
- You can substitute the All-bran cereal with crushed graham crackers or oats.
Make Ahead Tips
You can prepare the rhubarb pudding ahead of time and store it in the refrigerator before baking. Simply cover the pan with plastic wrap and bake when ready.
Presentation Ideas
Serve the rhubarb pudding in individual ramekins for a more elegant presentation. Garnish with a sprig of mint or a dusting of powdered sugar.
Pairing Recommendations
Rhubarb pudding pairs well with a cup of hot tea or coffee for a cozy dessert experience.
Storage and Reheating Instructions
Store any leftover rhubarb pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Nutrition Information
Calories per serving
320
Carbohydrates
- Total Carbohydrates: 56g
- Dietary Fiber: 2g
- Sugars: 36g
Fats
- Total Fat: 6g
- Saturated Fat: 3g
Proteins
- Protein: 2g
Vitamins and minerals
Vitamin C: 6mg
- Calcium: 80mg
- Iron: 1mg
Alergens
Contains dairy and gluten.
Summary
Rhubarb pudding is a delicious dessert that is relatively high in carbohydrates and fats, but also contains some essential vitamins and minerals. It is best enjoyed in moderation as a treat.
Summary
Rhubarb pudding is a delightful dessert that combines the tartness of rhubarb with a sweet and buttery topping. This classic dish is perfect for any occasion and is sure to be a crowd-pleaser. Enjoy a slice of rhubarb pudding with a scoop of ice cream for a delicious treat!
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had just returned from a visit to my friend Martha's house. We had spent the afternoon chatting and sipping tea in her garden, surrounded by the sweet scent of blooming flowers.
As I walked through the front door of my own home, I was greeted by the familiar aroma of something delicious baking in the oven. Curious, I followed the scent into the kitchen, where I found my mother standing over a bubbling pot on the stove.
"What are you making, Mother?" I asked, peering over her shoulder.
"Rhubarb pudding," she replied with a smile. "It's a recipe that has been in our family for generations. Would you like to learn how to make it?"
I eagerly agreed, and my mother began to teach me the intricacies of making rhubarb pudding. She explained how to cut the rhubarb into small pieces, how to mix the ingredients together just right, and how to bake it until it was perfectly golden brown.
As we worked together in the kitchen, my mother shared with me the story of how she had learned to make rhubarb pudding. She told me that when she was a young girl, her own grandmother had taught her the recipe. They would spend hours in the kitchen together, laughing and chatting as they cooked.
My mother's eyes sparkled as she reminisced about those days, and I could see the love and joy that cooking brought to her. I knew then that I wanted to carry on this tradition, to pass down the recipe for rhubarb pudding to future generations.
Over the years, I made rhubarb pudding countless times, each time perfecting the recipe a little more. I experimented with different spices and flavor combinations, always striving to make the pudding even more delicious than before.
One day, I was at the local farmers market when I overheard two elderly women talking about rhubarb pudding. Intrigued, I approached them and asked if they would be willing to share their recipe with me.
The women smiled and nodded, happy to pass on their knowledge to a younger generation. They told me about how they had learned to make rhubarb pudding from their own mothers, and how the recipe had been a staple in their families for as long as they could remember.
I eagerly wrote down their instructions, grateful for the opportunity to learn from these experienced cooks. When I returned home, I wasted no time in trying out their recipe. The pudding turned out to be absolutely divine, with a perfect balance of sweetness and tartness.
I continued to make rhubarb pudding for my family and friends, sharing the recipe with anyone who asked. Each time I made it, I felt a connection to all the women who had come before me, who had passed down this tradition through the generations.
Now, as I stand in my kitchen, preparing a batch of rhubarb pudding for a family gathering, I can't help but feel grateful for all the memories and stories that are woven into this recipe. It is not just a dessert to me, but a symbol of love, family, and tradition.
And as I take the first bite of the warm, gooey pudding, I know that I will continue to make it for years to come, passing on the recipe and the stories that accompany it to my own children and grandchildren. For rhubarb pudding is more than just a dessert – it is a legacy that will endure through time.