Rhubarb Pudding And Ice Cream Topping Recipes

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

RHUBARB PUDDING AND ICE CREAM TOPPING

Rhubarb Pudding and Ice Cream Topping image

This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding.

Provided by Ann Arber

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup minute tapioca
1 1/2 cups sugar
1/2 teaspoon salt
2 1/2 cups rhubarb, cut in pieces
2 1/2 cups water

Steps:

Combine everything.
Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
Remove from heat.
Cool, stirring occasionally.
Chill Fantastic as a pudding or over a good vanilla ice cream.
My Mom would add a few drops of red food coloring to make it more palatable to us as kids.

Nutrition Facts : Calories 236.6, Fat 0.1, Sodium 241.2, Carbohydrate 60.6, Fiber 0.9, Sugar 56.2, Protein 0.5

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

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