Toasted Rhubarb Pudding Hambleton Hall Recipes

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.

AUNTIE EMILY'S RHUBARB PUDDING

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.

OUTSTANDING RHUBARB BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
• Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
• Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

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.

TOASTED RHUBARB PUDDING (HAMBLETON HALL)

Steps:

• Cut the rhubarb into 1/2-inch slices; cover with cold water and poach until tender. Strain rhubarb and conserve the cooking liquid.
• Soak the gelatin in 3 tablespoons cold water.
• Add 2 cups of rhubarb juice to the heavy cream and bring to boil. Remove from heat and set aside.
• Whisk the egg yolks with 1/4 cup of sugar and the flour.
• Stir the hot cream-rhubarb mixture slowly into the yolk mixture and bring to a boil, stirring with wooden spoon. Cook until mixture thickens to the consistency of custard. Stir in dissolved gelatin; cool.
• Combine remaining sugar with 6 tablespoons water and boil until it reaches 235 degrees.
• Beat the whites until soft peaks form; slowly beat in hot syrup. After all syrup is beaten in continue beating for about 1 minute, to cool mixture. Fold whites into rhubarb-cream.
• Spoon half of the rhubarb-cream mixture into an 8- or 9-inch spring form; add rhubarb chunks; top with remaining rhubarb-cream mixture and smooth. Refrigerate for a few hours.
• Just before serving remove ring and place spring form in freezer for 10 to 15 minutes. Sprinkle the top of the pudding generously and evenly with sugar. Run under very hot broiler until sugar caramelizes, less than 2 minutes. sugar. Watch carefully or it will burn (the edges may melt slightly).
• Serve pudding with pureed rhubarb.