CONTEST-WINNING RHUBARB PUDDING
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts :
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
- Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
- Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
CONTEST-WINNING RHUBARB PUDDING RECIPE
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
- In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
- Yield: 8 servings.
- Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Originally published as Rhubarb Pudding in Country Woman
- March/April 2002, p29
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AWARD-WINNING STRAWBERRY RHUBARB PIE
This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner.
Provided by Shannon Renee
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
- 2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
- 3. Cool pie crust.
- 4. Pour in the filing. Dot with small pieces of butter.
- 5. Then cover with other pie crust in whatever fashion you want.
- 6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
- 7. Let stand before serving.
UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE
The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!
Provided by Lorri in Wyoming
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
- Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
- Stir every few minutes.
- Meanwhile, preheat oven to 450 and put pie crust in pie tin.
- After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
- Stir well and put into crust, draining excess liquid.
- Dot top of mixture with pats of butter then place crust on top and seal edges.
- Place a cookie sheet under pie to catch drips.
- Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
- You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
SIMPLY FANTASTIC RHUBARB CUSTARD PIE
There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I think the topping really finishes it off. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. (I would have done the same with the topping but DH made the topping for me while I was making the filling.)
Provided by FlowrBx
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven at 350 degrees F.
- Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
- Pour into unbaked pie shell.
- Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
- Sprinkle topping mixture over the rhubarb filling.
- Bake for one hour at 350 degrees F.
RHUBARB BUTTERMILK PUDDING
This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.
Provided by NOLA7
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
- Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
- Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 53.2 g, Cholesterol 24.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 605.5 mg, Sugar 39.5 g
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
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