Best 11 Amish Rhubarb Pudding Recipes

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Amish rhubarb pudding is a classic dessert that combines the tartness of rhubarb with the sweetness of sugar and the richness of a buttery crust. This traditional dish is often served warm with a scoop of vanilla ice cream or a dollop of whipped cream. With its simple ingredients and easy-to-follow instructions, Amish rhubarb pudding is a delicious and nostalgic treat that is sure to satisfy any sweet tooth.

Here are our top 11 tried and tested recipes!

RHUBARB BREAD PUDDING



Rhubarb Bread Pudding image

I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.

Provided by Kaarin

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 slices bread, lightly toasted, cut into 1/2 " cubes
1 1/2 cups milk
4 tablespoons butter
5 eggs
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup raw sugar (or brown sugar)
1/4 cup pecans, chopped

Steps:

  • Put bread cubes in a greased 2 quart casserole.
  • Melt butter with milk in a saucepan.
  • Pour over bread and let sit 15 minutes.
  • Mix together the eggs, sugar, salt and cinnamon.
  • Stir in rhubarb.
  • Stir into bread mixture.
  • Top with raw sugar and pecans.
  • Bake at 350 55-60 minutes until set.
  • Serve warm.

Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3

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

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

OUTSTANDING RHUBARB BREAD PUDDING



Outstanding Rhubarb Bread Pudding image

I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.

Provided by Angela Jones Jursik

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

8 slices bread, crusts removed, bread lightly toasted and cubed
1 ½ cups milk
¼ cup unsalted butter
3 cups chopped fresh rhubarb
1 ½ cups white sugar
4 large eggs, lightly beaten
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup packed brown sugar

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 g

NORWEGIAN RHUBARB PUDDING



Norwegian Rhubarb Pudding image

Make and share this Norwegian Rhubarb Pudding recipe from Food.com.

Provided by Leslie

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 lbs fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
  • Add rhubarb.
  • Simmer uncovered until rhubarb is tender, about 10 minutes.
  • Mix 1/4 cup water and the cornstarch; stir into rhubarb.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in vanilla extract.
  • Pour into serving bowl or dessert dishes. Cover and refrigerate.
  • Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
  • Pipe through decorators' tube or spoon onto pudding.

Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9

DANISH RHUBARB PUDDING



Danish Rhubarb Pudding image

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. -Kay Sundheim, Nashua, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water
Half-and-half cream

Steps:

  • In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.

RHUBARB PUDDING



Rhubarb Pudding image

This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.

Provided by fclbruss

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups diced rhubarb
1 cup sugar
1 cup flour
1 pinch salt
1 teaspoon baking soda, level
1 cup evaporated milk

Steps:

  • Preheat oven to 350.
  • Mix ingredients in large bowl.
  • Pour into an ungreased 9x9 cake pan.
  • Bake for 1 hour or until golden brown.
  • Allow to cool and may be served warm.
  • Garnish with milk and sprinkled sugar.
  • Enjoy!
  • To make a 9x13 pan double recipe.

OLD FASHIONED RHUBARB BREAD PUDDING



Old Fashioned Rhubarb Bread Pudding image

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Provided by SILLYJILLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
  • Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
  • Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g

AMISH RHUBARB PUDDING



Amish Rhubarb Pudding image

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

1 large egg
2 1/2 cups granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup milk
4 cups finely chopped rhubarb
2 1/2 cups boiling water
1/2 cup packed light brown sugar
1/8 teaspoon red food coloring
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated orange zest
2 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
salt

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

COZY RHUBARB PUDDING



Cozy Rhubarb Pudding image

Make and share this Cozy Rhubarb Pudding recipe from Food.com.

Provided by Mercy

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 egg
1 cup sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
4 cups rhubarb
2 cups sugar
2 cups boiling water

Steps:

  • Mix the first six (6) ingredients together and pour the batter into the bottom of one 9"x13" pan or two round cake pans.
  • Mix the rhubarb, 2 cups of sugar and boiling water together.
  • Pour the rhubarb mixture over the batter and bake at 375° for 45-minutes or until done.
  • Serve with heavy cream or ice cream.

Nutrition Facts : Calories 596.8, Fat 2.9, SaturatedFat 1.3, Cholesterol 40.9, Sodium 158.3, Carbohydrate 137.9, Fiber 2.6, Sugar 101.1, Protein 7.4

FRESH RHUBARB BREAD PUDDING



Fresh Rhubarb Bread Pudding image

A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.

Provided by DMJOLLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

8 slices bread without crusts, toasted and cubed
1 ½ cups milk
¼ cup butter or margarine
5 eggs
1 ¼ cups white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups diced rhubarb
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
  • Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g

SCANDINAVIAN RHUBARB PUDDING



Scandinavian Rhubarb Pudding image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Dessert     Valentine's Day     Low Sodium     Vanilla     Rhubarb     House & Garden

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

Tips:

  • To ensure the pudding has the desired texture, use a combination of all-purpose flour and cornstarch. This will give it a smooth and creamy filling.
  • For a richer flavor, use full-fat milk instead of skim milk or low-fat milk.
  • To prevent the pudding from becoming too runny, do not overcook it. The mixture should be thick and bubbly, but not boiling.
  • For a more intense rhubarb flavor, use tart rhubarb stalks. If you prefer a sweeter pudding, use sweeter rhubarb stalks or add additional sugar to taste.
  • Serve the pudding warm or cold, depending on your preference. It can be enjoyed on its own or with a scoop of vanilla ice cream, whipped cream, or fresh berries.

Conclusion:

Amish Rhubarb pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tangy filling and creamy texture, this pudding is a perfect way to enjoy the flavors of rhubarb season. Whether you serve it warm or cold, this pudding is sure to be a hit at your next gathering. So next time you have an abundance of rhubarb, give this Amish Rhubarb pudding recipe a try - you won't be disappointed!

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