Best 7 Scandinavian Rhubarb Pudding Recipes

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Indulge in the delightful flavors of Scandinavia with our expertly curated recipe guide for the classic Scandinavian Rhubarb Pudding. This traditional dessert, also known as Rhubarb Crumble or Rabarberpaj, is a celebration of fresh rhubarb, a tart and tangy fruit that thrives in the Nordic climate. With its undeniable charm and comforting taste, Scandinavian Rhubarb Pudding promises a delightful harmony of flavors that will satisfy your sweet cravings and transport you to the heart of Scandinavia's culinary heritage.

Let's cook with our recipes!

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.

SCANDINAVIAN RHUBARB CAKE



Scandinavian Rhubarb Cake image

Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.

Provided by JackieOhNo

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
2 eggs
1 cup sugar, plus 1-2 tablespoons for rhubarb
1/4 cup melted butter, plus more for cake pan
1/3 cup milk
1 teaspoon almond extract
2 large stalk rhubarb

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
  • Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
  • In a small bowl, sift together flour, baking powder and spices.
  • In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
  • Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

RHUBARB BERRY PUDDING



Rhubarb Berry Pudding image

This is a traditional Finnish rhubarb pudding with berries added for sweetness. My kids big favorite! This can be served with whipped cream on top or vanilla ice cream on the side.

Provided by KIRSILOUIS

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 8

Number Of Ingredients 6

2 cups diced rhubarb
1 cup white sugar
4 cups water, divided
1 cup frozen mixed berries
2 tablespoons cornstarch
1 tablespoon white sugar

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.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 37.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 26.9 g

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

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.

CONTEST-WINNING RHUBARB PUDDING



Contest-Winning Rhubarb Pudding image

My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

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.

Nutrition Facts :

Tips:

  • For the best flavor, use fresh, ripe rhubarb. If your rhubarb is tart, you may want to add a little more sugar to the recipe.
  • If you don't have any ground cardamom, you can use a combination of ground cinnamon and ground nutmeg instead.
  • Be sure to grease and flour your baking dish before adding the batter, to prevent the pudding from sticking.
  • Bake the pudding until a toothpick inserted into the center comes out clean. This will usually take about 45 minutes.
  • Serve the pudding warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Scandinavian Rhubarb Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart rhubarb, creamy custard, and crispy topping is sure to please everyone at the table. So next time you have some rhubarb on hand, be sure to give this recipe a try!

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