Rhubarb Pudding is a nostalgic spring dessert beloved for its perfect balance of tart rhubarb and sweet, creamy cake-like topping. This dish originated in the Midwest where rhubarb grows abundantly. It has remained a seasonal favorite due to its simplicity and homestyle flavor. When baked, the batter rises through the rhubarb and sugar to create a custardy, sponge-topped treat that’s ideal served warm with cream or ice cream.
Ingredients
- 1 ½ cups sugar (divided)
- 2 tbsp butter
- ½ cup milk
- 1 cup flour
- 1 ½ tsp baking powder
- 2 cups rhubarb (chopped )
- 1 cup water (boiling )
Instructions
Step 1: Prepare the Dish
- Butter a baking dish and preheat the oven to 350°F (175°C).
- Spread chopped rhubarb evenly in the bottom.
Step 2: Mix the Batter
- In a bowl, cream ½ cup sugar with 2 tbsp butter.
- Add ½ cup milk and mix well.
- Stir in 1 cup flour and 1½ tsp baking powder until smooth.
Step 3: Layer the Pudding
- Pour the batter over the rhubarb in the baking dish.
- In a separate bowl, mix 1 cup sugar with 2 tbsp water (or crushed rhubarb juice if desired).
- Spread this sugar mixture over the top of the batter.
Step 4: Bake
- Pour 1 cup boiling water over everything.
- Bake at 350°F for 1 hour until golden and bubbly.
Step 5: Serve
- Serve warm with whipped cream, ice cream, or a splash of heavy cream.
Tips
- Substitute part of the sugar with brown sugar for a caramel flavor
- Add a pinch of cinnamon to the topping mixture
- Use strawberries mixed with rhubarb for a sweeter twist
- Serve with vanilla ice cream or a dollop of whipped cream
Nutrition
Calories: 302kcalCarbohydrates: 73gProtein: 2gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 2mgSodium: 155mgPotassium: 155mgFiber: 1gSugar: 54gVitamin A: 74IUVitamin C: 4mgCalcium: 161mgIron: 1mg
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