Best Rhubarb Buttermilk Pudding Recipes

CONTEST-WINNING RHUBARB PUDDING

Contest-Winning Rhubarb Pudding image

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

Ingredients

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

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

Rhubarb Pudding image

A cobbler-like consistency.

Provided by MAP

Categories Desserts Custards and Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 tablespoon melted butter
½ cup milk
4 cups sliced rhubarb
2 cups white sugar
1 ½ cups boiling water

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

AUNTIE EMILY'S RHUBARB PUDDING

Auntie Emily's Rhubarb Pudding image

I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.

Provided by kel_klos

Categories Desserts Cakes

Time 1h

Yield 9

Number Of Ingredients 8

Ingredients

¾ cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
¾ cup boiling water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.4 g, Cholesterol 4.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 131.2 mg, Sugar 41.3 g

BUTTERMILK RHUBARB BUNDT CAKE WITH SAUCE

Buttermilk Rhubarb Bundt Cake With Sauce image

You don't have to buy buttermilk for this recipe. You can make your own. You can substitute honey for sugar and regular flour for rice flour if desired. I have included sauce recipe. If you serve cake with vanilla ice cream, no sauce needed. Rhubarb is so versatile. I love it!

Provided by Montana Heart Song

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour or 2 cups rice flour
2 teaspoons baking soda
1 teaspoon allspice
1 teaspoon salt
1 cup sugar or 1 cup honey
1/2 cup Crisco shortening
3 teaspoons white vinegar
2 cups milk
2 large eggs, beaten
4 drops red food coloring
2 teaspoons vanilla
4 cups cut fresh rhubarb (cut in 2 inch pieces) or 4 cups frozen rhubarb, thawed (cut in 2 inch pieces)
Pam cooking spray

Steps:

Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
Add Crisco and cut in so mixture resembles crumbs.
Now fold in honey. Do not use both sugar and honey.
Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
Add food coloring and vanilla.
In large mixing bowl, add egg milk mixture.
Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
Preheat oven 350°F.
Spray Pam into large Bundt pan.
Spoon cake batter in the pan.
Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
Cool ten minutes and invert on serving dish.
Sauce:.
1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
Serve with cake if desired.
This cake freezes very well, double wrapped.