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–+ servings
Rhubarb Pudding
Rhubarb Juice Marshmallow Pudding is a light, fruity dessert that blends the tart brightness of rhubarb juice with the soft sweetness of marshmallows. The pudding’s base is thickened with cornstarch and gently cooked until smooth, creating a silky consistency. Marshmallows are melted into the mixture, giving it a delicate sweetness and a hint of vanilla, while additional whole marshmallows are stirred in at the end for texture. This dish captures the essence of spring and summer when rhubarb is in season, making it a delightful treat to serve chilled on warm days.
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Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
  

Fruit Layer:

  • 4 cups rhubarb (diced)
  • 1 cup sugar
  • 1 tsp cinnamon

Batter:

  • 2 tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prepare Rhubarb Layer

  • Preheat oven to 350°F (175°C).
  • Spread chopped rhubarb evenly into a greased 8x8-inch baking dish.
  • Sprinkle with sugar and cinnamon, tossing lightly to coat.

Step 2: Make the Batter

  • In a mixing bowl, cream together butter and sugar until light and fluffy.
  • Beat in eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually fold dry ingredients into the wet mixture until just combined.

Step 3: Assemble and Bake

  • Spread batter evenly over the rhubarb layer.
  • Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the batter comes out clean.

Step 4: Serve

  • Cool slightly before serving.
  • Enjoy warm with whipped cream, vanilla ice cream, or custard.

Tips

  • Serve warm with whipped cream, as suggested on the card
  • Add a pinch of nutmeg along with the cinnamon for extra warmth
  • Use fresh spring rhubarb for best flavor and texture
  • Reduce sugar slightly if rhubarb is very tender and mild
  • Serve with vanilla ice cream instead of whipped cream for a richer dessert
  • Cut into squares once cooled slightly for cleaner slices
  • Add chopped nuts to the batter for texture
  • Best enjoyed the day it’s baked
  • Can be reheated gently in the oven
  • Pairs well with custard or caramel sauce

Nutrition

Calories: 260kcalCarbohydrates: 56gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.2gTrans Fat: 0.1gCholesterol: 37mgSodium: 180mgPotassium: 190mgFiber: 2gSugar: 40gVitamin A: 180IUVitamin C: 6mgCalcium: 45mgIron: 1.1mg
Keyword baked pudding, comfort food, custard-style, retro recipe, rhubarb, spring dessert, vintage dessert
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