Best Amish Rhubarb Pudding Recipes

Amish Rhubarb Pudding image

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

AMISH RHUBARB PUDDING image

Yield 12 slices

Number Of Ingredients 13

Steps:

Preheat oven to 375F. 1.Butter a 10x14-inch pan. 2. In a lg mixing bowl, slightly beat the egg. Add 1 c sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan; set aside. 3. In another lg bowl, mix together the rhubarb, boiling water, the remaining sugars & the food coloring. Pour carefully over the batter, evenly distributing the rhubarb. 4. Bake for 45-50 minutes, or until the top is golden brown and bubbly and the cake is done in the center. Remove the pudding from the oven and cool to lukewarm. Cut into squares and serve topped with Warm Cream Sauce, whipped cream or ice cream.

Amish Rhubarb Pudding image

Provided by @MakeItYours

Number Of Ingredients 12

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
In a medium bowl, mix together the flour, ½ cup of sugar, baking powder, baking soda and salt. Mix in ¼ cup of butter with a fork, or rub between your fingers until it is in small pieces.
Stir in the buttermilk just until blended.
Spread evenly in the bottom of the prepared pan.
Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it.
Dot with remaining butter.
Sprinkle with nutmeg, then pour boiling water over the whole thing.
Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.