Contest Winning Rhubarb Pudding Recipes

RHUBARB PUDDING

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.

CONTEST-WINNING RHUBARB PUDDING

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.

RHUBARB AND CUSTARD PUDDING RECIPE

Steps:

• Cut the rhubarb into inch-long chunks and place in a pan with the water and sugar. You can add a tiny drop of pink food colouring if your rhubarb isn't very pink but it's totally optional.
• Cook over a low-medium heat for approximately 15 minutes, stirring occasionally and gently until the rhubarb is broken down (you can add extra water if it looks too dry during cooking). Stir in the food colour, if using.
• Transfer to a bowl to cool.
• Measure your sugar, eggs, cornflour and vanilla into a large bowl.
• Stir with your silicone spatula, pressing any lumps out against the side of the bowl until you hav a smooth paste.
• Heat the milk over a medium heat in a large pan until just beginning to simmer.
• Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.
• Wipe the pan to remove any milk solids on the bottom (they are likely to burn otherwise) and return the custard to the pan.
• Stir gently over the heat, keeping the bottom of the pan moving to avoid it catching until it thickens to a pouring custard consistency (it will thicken further as it cools). Taste to make sure the cornflour has cooked out.
• Take off the heat, transfer back to your bowl, close cover (this means placing the film against the surface of the custard to prevent a skin from forming) and set aside to cool a little.
• Crush the biscuits roughly and use them to line the bottom of each serving bowl.
• Top with the rhubarb, then spoon on the custard.
• Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE

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.

CONTEST-WINNING RHUBARB PUDDING RECIPE

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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