Rhubarb Berry Pudding Recipes

AWESOME RHUBARB-STRAWBERRY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
• Spoon batter evenly over rhubarb mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

RHUBARB AND VANILLA SPONGE PUDDING

Steps:

• Heat the oven to 180°C/fan160°C/gas 4. Slit the vanilla pod open lengthways and scrape out the seeds with the tip of a knife into a mixing bowl (save the pod for later). Add 185g of the sugar and mix them with your fingertips, then stir in the plain flour. Wipe the rhubarb stalks clean, cut into 5cm pieces, then add to the bowl and toss to coat. Leave for 20 minutes, stirring now and then, until all the pieces of fruit are coated in sticky sugar/flour mix.
• Spoon the fruit over the base of a shallow 2 litre baking dish (the shallower the dish, the quicker the sponge will cook). It will look like quite a lot of fruit, but don't worry - it collapses during cooking. Cut the reserved vanilla pod into 4 pieces and poke them in amongst the rhubarb. Cover and bake for 15 minutes.
• For the sponge topping, beat the butter and remaining 115g sugar in a mixing bowl with a wooden spoon (or an electric mixer) for about 5 minutes until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of the self-raising flour with the second egg. Beat in the vanilla extract. Sift over the rest of the flour and a pinch of salt, then gently fold in along with the milk using a metal spoon, trying to keep the mixture as light as possible.
• Remove the dish of rhubarb from the oven, discard the vanilla pod pieces and drop small spoonfuls of the sponge mixture roughly over the top of the fruit. Don't worry about a few gaps; these will fill in as the sponge rises and cooks.
• Bake for about 35 minutes until the sponge is cooked through and crisp and brown on top. Remove the dish from the oven and leave to sit for 10 minutes. Dust the top with a little icing sugar and serve hot with cream or custard.

FINNISH RHUBARB BERRY PUDDING

Steps:

• In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
• Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
• Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.

BAKED RHUBARB CUSTARD

Steps:

• Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ 1/2 cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
• Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
• Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.

RHUBARB BERRY PUDDING

Steps:

• In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup of the water, and bring to a boil. Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like.
• Stir in the mixed berries. Mix cornstarch with a small amount of the water, and pour the rest of the water in the pan. More or less water can be used to achieve your desired thickness. Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy. Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming.