Old-Fashioned Rhubarb Pudding
Sweet and tart rhubarb pudding is a quick and easy old-fashioned dessert. Fresh rhubarb is combined with a few pantry staples to make the most delicious rhubarb dessert.
Nothing says summer has started like picking rhubarb straight from the patch. This rhubarb pudding is a dessert that my family loves and makes every year when rhubarb starts to grow.
If you want to make this dessert year round, pop some fresh rhubarb stocks in the freezer for later use. It freezes great and can be used in other recipes too like muffins, pies and jams.
This rhubarb pudding recipe was given to me by my grandmother. My family has been making it for years and everyone who tries it can’t get enough. Even my little sister likes the flavour and texture of this cake type pudding.
Here are all the ingredients and steps you need to make this simple old-fashioned rhubarb pudding.
Tips For Making Rhubarb Pudding:
- Use young and red rhubarb. For the best tasting pudding use young and red rhubarb stocks since they have the most flavour.
- Finding rhubarb. If you do not have your own rhubarb patch check with friends and family who may have a patch, chances are they will have more rhubarb then they can eat and will be happy to share. Also, you can keep an eye out at local grocery stores in the early summer for bunches of rhubarb.
- Baking dish size. Many different sized baking dishes can be used for this recipe. I use an 8 inch wide by 3 inch high circle baking dish. A 9 by 13 inch dish could be used, however this will result in a more shallow pudding, where a smaller and taller dish will result in a deeper pudding. However, I have used both types of dishes and the dessert tastes great regardless. Keep in mind that the pudding rises when baking so a deep dish is preferable.
- Best served warm. This pudding is best served warm and is even better topped with some vanilla ice cream! To reheat the pudding simply place it back in the oven until it is warm.
This recipe will serve approximately 8 people, however it is so tasty that often a few people don’t mind finishing it off.
Once cooled, cover the pudding and store it in the fridge for up to a week. Usually in our family it does not last more than a few days.
Rhubarb Pudding Ingredients:
1 cup flour
2 tsp baking powder
½ tsp salt
½ cup white sugar
½ cup milk
2 cups chopped rhubarb
1 cup brown sugar
1 ½ cups hot water
1 Tbsp butter
Rhubarb Pudding Directions:
1. In a bowl mix together flour, baking powder, salt, and white sugar.
2. Add in milk and stir.
3. Mix in chopped rhubarb.
4. Spread rhubarb cake batter in bottom of baking dish. (I use an 8 inch wide and 3 inch high casserole dish, see Tips for more options)
5. Next, mix the brown sugar and butter into the hot water until mostly dissolved. (I just use hot water from the tap)
6. Pour the liquid mixture over the cake batter.
7. Bake in a 375°F oven for 45 minutes, or until the cake layer begins to brown on top.
More Old-Fashioned Desserts:
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Hey, I’m Maggie. I hope you will join me and my family in getting back to the land. Here you will learn about making things yourself, cooking homegrown food, and beginning a homesteading journey.