AMISH RHUBARB PUDDING
This is an old nostalgic recipe from my grandmother..We looked forward to it every spring..I think she got it from an Amish neighbor.. This is very different, I think because of the addition of a cream sauce that can also be used on gingerbread..
Provided by grandma2969
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375*.
- Butter a 10x14 pan.(you definitely need one larger than 13x9 pan.it is too shallow and batter will run out into your oven.
- In a large mixer bowl, slightly beat the egg, add 1 cup of granulated sugr and combine well.
- Add the flour,b. powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
- In another large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling water, remaining sugars, and the food coloring.
- Pour this over the batter, making sure the rhubarb is evenly distributed. (Admittedly, it looks like a rather questionable mess here, but believe me, it will come out all right).
- bake for 45-50 minutes or top is golden brown and bubbly and cake is done in the center, use toothpick test.
- Meanwhile prepare the cream sauce by using a small saucepan over medium-high heat, combine the sugar, flour and orange zest.Gradually add the milk, whisking till smooth. Bring the mixture to a boil, then lowe the heat to medium-low and cook for 3 minutes, whisking constantly.
- Remove the pan from heat and whisk in remaining ingredients.
- Remove the pudding from the oven and cool to lukewarm.
- It can be reheated in the microwave.
- Cut into squares and serve with the warm cream sauce.
Nutrition Facts : Calories 360.9, Fat 4.8, SaturatedFat 2.8, Cholesterol 31.2, Sodium 183, Carbohydrate 77, Fiber 1.1, Sugar 63.6, Protein 4.1
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Ommie Williams
[email protected]I'm not a huge fan of rhubarb, but this pudding was surprisingly good. The custard was creamy and smooth, and the rhubarb added a nice tartness. I would definitely make this again.
cookies _Doom
[email protected]This pudding is a great way to use up leftover rhubarb. It's easy to make and always a crowd-pleaser.
Enoch Tetteh
[email protected]I love the combination of rhubarb and custard in this pudding. It's the perfect dessert for a summer gathering.
Jaiswal Manish
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The pudding is creamy and smooth, and the rhubarb adds a nice tartness. I highly recommend this recipe.
Ahsen Habib
[email protected]I followed the recipe exactly and the pudding turned out lumpy. I'm not sure what I did wrong.
Koustav Ghosh
[email protected]This pudding was a bit too tart for my taste, but my husband loved it. He said it was the perfect balance of sweet and sour.
SLCTH-Mars
[email protected]I'm so glad I found this recipe! I had a bunch of rhubarb that I needed to use up and this pudding was the perfect solution. It was easy to make and turned out delicious.
Fady Kakish
[email protected]This pudding was delicious! The rhubarb gave it a unique flavor that I really enjoyed. I would definitely recommend this recipe to anyone who loves rhubarb.
Alannah Gaines
[email protected]I love rhubarb and this pudding was the perfect way to use it up. The pudding was creamy and smooth, and the rhubarb added a nice tartness. I'll definitely be making this again!
Faridah Wangari
[email protected]This recipe was easy to follow and the pudding turned out great! The rhubarb gave it a beautiful pink color and a slightly tart flavor. I served it with whipped cream and it was a hit!
Elmarine Andrews
[email protected]I'm not usually a fan of rhubarb, but this pudding changed my mind. The custard was creamy and rich, and the rhubarb added a nice tartness. I'll definitely be making this again!
Hassan Darwish
[email protected]This Amish rhubarb pudding was a hit with my family! The tartness of the rhubarb balanced perfectly with the sweetness of the pudding. I'll definitely be making this again.