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Rhubarb Pudding

Aug 28, 02:21 AM · from the mouth of Jim

I have to share this recipe for Rhubarb Pudding because it is just so durn good.

As seems to be the tradition just about everywhere, usually rhubarb in the stores looks rather spindly and icky, but today it looked incredibly good; so I bought me some and decided to make rhubarb pudding. I didn’t want to pull it out of my memory banks (I remember watching my momma make it as a kid, but it was too rusty) so I googled around and found the aforementioned recipe.

I did, of course, take the liberty of an adjustment or two:

  1. Substitute 1 cup sugar for 1/2 cup honey (in the rhubarb ‘n water mix)
  2. Use baker’s sugar instead of standard sugar

By the way, I guessed at which casserole to use and I guessed correctly, so I’ll share – an 8×8 pan works perfectly, BUT! put down some foil below the pan because you will get a bit of boil over while it’s baking.

Anywho, it’s very worth the try if you have fresh/can find fresh rhubarb. Oy I miss the HUGE ASS patches we had in Durham. When all this foundation repair and re-landscaping is done, you can bet that rhubarb will be planted somewhere. :)

 

Comment [4]

  1. Jim responds with:

    Oh BTW, I forgot to mention something when I posted this. Although many may enjoy this as is, I personally love any rhubarb dish to be a bit on the tart side. This particular recipe sweetens it up for the general populous. Next time I make this, I think I’ll halve the amount of honey (and I may even try backing the sugar off to 1 cup in the “cake”). I think life should have a bit more zing…

    Just some extra feedback for those that like the more tart side of life. :)


    · Aug 28, 02:32 AM
  2. Iak responds with:

    Yeah I’ve never been a rhubarb fan, but my mom always bought it fresh or got it from a relative’s farm. I’m sorry you don’t have that kind of availability Yimmy.


    · Aug 28, 11:09 AM
  3. TyTy responds with:

    Wow, I’m trying to picture what this might be like. I may have to try it to find out! I looked at the recipe, and the technique of pouring hot water and rhubarb OVER a cake batter is very interesting.

    My mom used to make rhubarb pie when I was a kid. We too had big-ass patches of the stuff in our yard on Old Farms Rd. My brother and I used to take the huge leaves and pretend they were wings and fly around the yard together. I remember my mom’s pie was beautiful… she would prepare the crust and filling similar to an apple pie, but then for the top, she would weave this quilt-like pattern with strips of the crust dough. I don’t think I loved rhubarb quite as much as a kid, probably because my taste buds hadn’t developed and matured to enjoy something so tart yet. ‘Course, I didn’t like coffee or beer as a kid either!

    Your posting makes me take a meaningful look at the very concept of dessert. When I grew up, dessert was not something we had every night. It was a special occasion treat, and was almost always homemade. My mom’s #1 specialty was clafoutis. Cherry, strawberry, blueberry, peach… I remember I could wolf that stuff down like you wouldn’t believe.

    These days, dessert seems to have crept into my life in a less special sorta way. It’s more common for us to have dessert on most nights, and rarely is it homemade. Other cultures laugh at us Americans, because when they have dessert, it’s something small and often healthy like a piece of fruit or dark chocolate. And when they do have something more substantial, it’s something rich and grandiose, but reserved for very special occasions (like weddings).

    I’m resolving to adapt old-school eating habits before I have kids. I want to raise my family right… Every meal at the dining room table, as a family. No TV. Healthy foods, and appropriate portions. Lots of veggies, no complaints. And if we do have dessert, it’s usually homemade, special, and eaten at the dinner table.

    So there.


    · Aug 28, 11:31 AM
  4. TyTy responds with:

    I emailed my mom and got her clafoutis recipe. It’s couldn’t possibly be easier.

    Clafoutis

    2 Eggs
    1 Cup Milk (you can add cream or sour cream to make it richer, but it’s not necessary.)
    1/2 Cup flour
    1/4 Cup sugar
    Fruit

    Butter a pie plate and fill with enough fruit to cover the bottom. At least one layer, two is better. Combine all other ingredients and pour batter over fruit. Bake at 350° for about 40 minutes or until puffy and golden. Take out of oven. It will quickly deflate. Cool and serve. Or serve warm.

    You can use almost any kind of fruit here. Berries work best. Cherries are the quintessential clafoutis fruit, but blueberries, strawberries, even grapes work great. Peaches and pears work nicely too. I bet rhubarb wouldn’t be bad.

    This recipe is easy to commit to memory because each ingredient is half as much as the one before…. 2 eggs, 1 cup milk, 1/2 cup flour, 1/4 cup sugar.


    · Aug 28, 05:46 PM
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