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- 1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
- 1/3 cup (packed) golden brown sugar
- 1 cup plus 2 tablespoons all purpose flour
- 1 1/2 teaspoons baking powder
- 7 tablespoons butter, room temperature
- 6 1/2 tablespoons whole milk
Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.
Rhubarb Pudding (with step by step video)!
A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Rhubarb Pudding has been on my blog for many years so I decided to update the recipe and photography as so many people have been searching for it.
We’re well and truly in rhubarb season (April – June) and I find myself buying rhubarb like some rhubarb addict! I honestly can’t get enough of the stuff so am making hay whilst the sun shines.
This Rhubarb Pudding is based on a recipe from an old (1981) St Michael, 1000 Recipe Cook Book which I have adapted and added vanilla sugar to for an extra yummy flavour. Truly comforting this pudding really hits the spot and is fabulous served with custard (my favourite) or vanilla ice cream.
So simple to make, you start off as if you’re making a Crumble. Butter or margarine is rubbed into flour, sugars and rhubarb added and then milk is beaten in to form a thick batter.
This Rhubarb Pudding will serve 4 greedy people of 6 not so greedy people.
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- 2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins
- 1 cup sugar, plus 2 tablespoons for coating ramekins
- 1/4 teaspoon salt
- Zest of 3 lemons
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 3 tablespoons all-purpose flour
- 2 large stalks rhubarb, cut into 1/2-inch dice
Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups coat them with 2 tablespoons sugar.
In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour stir to combine.
In a separate bowl, beat egg whites to soft peaks gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins place in 9-by-13-inch baking pan fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen unmold onto plates.
In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat cool to room temperature. Serve with lemon sponge pudding.
How to Make Rhubarb Pudding
Make the rhubarb filling by chopping it into 1 cm slices. Place the rhubarb into a large saucepan, together with the sugar and water. Cook the rhubarb over medium heat until the rhubarb softens and starts to break down.
As the rhubarb will continue to cook in the oven, try to not overcook it at this point, so that you still have some chunks of rhubarb in the filling to give a bit of texture to the pudding.
You also want the rhubarb filling to be somewhat moist, i.e. not too thick in texture, so that the resulting pudding is moist and luscious underneath.
Pour the rhubarb into a pie dish with a 1 litre/4 cup capacity.
Make the batter by creaming the butter and sugar together until it is light and fluffy.
Add the vanilla, and then add one egg at a time, followed by a tablespoon of flour to help prevent the batter from curdling.
Add the rest of the flour, together with the milk, and beat until you have a thick and smooth batter.
Dollop the batter over the cooked rhubarb, and use a spatula to gently spread the batter. Don’t worry too much about covering the rhubarb completely – the cake will spread and rise as it bakes in the oven.
Generously sprinkle the batter with demerera sugar and flaked almonds.
Bake for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
Check the pudding at about 25 minutes, and if it is browning too quickly at this stage, loosely cover the pudding with a sheet of foil for the remaining baking time.
Lucy Waverman's Kitchen
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
- 200g/7oz softened butter, plus extra for greasing
- 200g/7oz caster sugar, plus 3 tbsp for the topping
- 3 large free-range eggs
- 1 tsp vanilla extract or almond extract
- 200g/7oz ground almonds
- 200g/7oz self-raising flour
- 1 tsp baking powder
- 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.
Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.
Leave the butter to soften at room temperature for at least 30 minutes before using, or soften in a microwave but don’t allow to melt.
This cake keeps well for up to 3 days and can be frozen when wrapped tightly in foil.
Mary Berry’s upside-down rhubarb pudding with caramel sauce
Hearty and warming, upside-down rhubarb pudding is so simple to prepare, especially as the sponge uses an all-in-one method. You must use young, pink rhubarb at the start of the season as the older, green variety would be too tart. Forced rhubarb from Yorkshire is available in the early part of the year – January to March.
Georgia Glynn Smith
PREP TIME: 20 minutes
COOK TIME: 50-60 minutes, plus cooling
700g (1lb 9oz) pink rhubarb, sliced into 2cm (¾in) pieces (see recipe introduction)
FOR THE CARAMEL SAUCE
175g (6oz) caster sugar
100g (4oz) butter, diced
4 tbsp double cream
FOR THE SPONGE
2 large eggs
100g (4oz) self-raising flour
100g (4oz) butter, softened
100g (4oz) caster sugar
1 tsp vanilla extract
1. You will need a 23cm (9in) round, deep cake tin with a fixed base. Preheat the oven to 180C/fan 160C/gas 4.
2. First make the caramel sauce. Put the sugar in a saucepan with 4 tablespoons of water and stir over a low heat until dissolved. When the mixture is completely clear, increase the heat and boil for 5-10 minutes without stirring, until the caramel is coloured. Remove from the heat and add the butter, stirring until you have a thick caramel. Add the cream and stir until the sauce is the consistency of thick syrup. Take care as it will splutter and bubble.
3. Allow the bubbling to subside, then pour the caramel into the base of the tin. Arrange some of the rhubarb in a neat layer on top, then scatter over the rest. Set aside to cool.
4. Meanwhile, measure all the sponge ingredients into a large bowl. Beat with an electric hand whisk until light and fluffy. Spoon on top of the rhubarb and spread out to the edges to cover the fruit. Bake for about 45-50 minutes until well risen and coming away from the sides of the tin.
5. Leave for about 5-10 minutes to settle and to allow the tin to become cool enough to handle before inverting on to a large pudding plate that can hold any extra toffee sauce. Serve warm with cream or crème fraîche.
Make this with other fruits in season, such as apricots or plums, stoned and halved and placed cut side down in the caramel so that they appear cut side up when the cake is turned out.
Can be made up to 4 hours ahead and kept covered in the fridge, ready to bake.
The cooked pudding freezes well.
SAVE 20 PER CENT ON MARY’S NEW BOOK
Apple and rhubarb sponge pudding
Whisk the eggs and sugar together until thickened. I usually leave these for a long time while I prepare all the other ingredients so they are really thick and creamy.
Place Butter and cream in a small saucepan together with your fine lime or lemon zest and heat till butter is melted. Stir, and remove from heat.
Beat the butter and cream mixture into the egg and sugar mixture. Fold in the flour and stir until well combine (like a batter).
Pour the mixture into your prepared baking dish and scatter the thinly sliced fruit over the top of the pudding. Gently poke them into the batter if necessary.
Bake for about 60 minutes or until golden brown. Take care not to burn the top or the fruit.
Remove from oven and cool for a while - the sponge should shrink away from the sides.
Serve with cream, yoghurt or ice cream.
A traditional winter warmer with lots of cream and sugar. Serve warm and finish up the leftovers cold!
- 2 tablespoons unsalted butter, room temperature, plus more for ramekins
- 3/4 cup sugar, plus more for ramekins
- 1 pinch of salt
- 1 teaspoon grated lemon zest
- 1 teaspoon grated lime zest
- 2 large egg yolks
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lime juice
- 3/4 cup plus 1 tablespoon milk
- 3 large egg whites
- 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice
Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups coat with sugar. Line a baking pan with a cloth towel, and set aside.
Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.