This Rhubarb Pudding has been on my blog for many years so I decided to update the recipe and photography as so many people have been searching for it. We’re well and truly in rhubarb season (April – June) and I find myself buying rhubarb like some rhubarb addict! I honestly can’t get enough of the stuff so am making hay whilst the sun shines.
This Rhubarb Pudding is based on a recipe from an old (1981) St Michael, 1000 Recipe Cook Book which I have adapted and added vanilla sugar to for an extra yummy flavour. Truly comforting this pudding really hits the spot and is fabulous served with custard (my favourite) or vanilla ice cream.
So simple to make, you start off as if you’re making a Crumble. Butter/margarine is rubbed into flour, sugars and rhubarb added and then milk is beaten in to form a thick batter. This Rhubarb Pudding will serve 4 greedy people of 6 not so greedy people.
Can you reheat Rhubarb Pudding?
Yes, you can easily pop a portion into the microwave and even add cold custard and heat for 1 ½ to 2 minutes depending you’re your microwaves wattage.
More rhubarb recipes
For more rhubarb recipe inspiration you might like the following recipes from Fab Food 4 All:
- Rhubarb & Blueberry Tarte Tatin
- Rhubarb & Strawberry Grunt
- Rhubarb Compote with Vanilla Greek Yogurt & Meringue
- Rhubarb & Ginger Cake
- Rhubarb & Marzipan Cake
I also asked some fellow bloggers for their best rhubarb desserts and here is what they came up with:
- Classic Rhubarb Crumble
- Rhubarb & Ginger Brioche Bread & Butter Pudding
- Rhubarb Galette
- Champagne Syllabub with Orange Rhubarb Compote
- Oven-baked Rhubarb & Strawberry Risotto
- Rhubarb Cheesecake
I thoroughly recommend that you try this Rhubarb Pudding as I’m sure you and your family will love it! Do let me know if you make it and tag me on social media, I’d love to see your creations!
Why not pin for later?
Rhubarb Pudding
A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Ingredients
- 115 g / 4oz self-raising flour
- 1 pinch of salt
- 55 g / 2oz butter or margarine cut into pieces
- 2 tsp vanilla sugar
- 115 g / 4oz granulated sugar
- 450 g / 1lb young rhubarb cut into 2 cm / 3/4 inch pieces
- 140 ml / 1/4 pint milk
Instructions
- Pre-heat the oven to 200°C.
- Sift the flour and salt into a mixing bowl.
Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar, vanilla sugar and rhubarb.
Then beat in the milk to make a thick batter.
Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.
Recipe Video
Recipe Notes
Can be quickly knocked up while your main course is cooking and then when that's nearly ready put your pudding in the oven and it will be ready by the time you're ready for dessert
Hi Camilla, I baked it at 180 but cooked it for ten minutes longer to make sure the middle was cooked. It was brown underneath and on top but gooey in the middle, hope that is how it should be. It tasted lovely. May I just say how good it is to have a good English web site with proper weights and measures.
Hi Jan, hard to say without seeing it but it sounds like you need to up the temperature to 200C if you had to give it 10 more minutes. What oven do you have out of interest?
I have a Neff
Aah, so do I and I’ve always had to ignore the turning down the temperature bit even when I followed their own instruction/recipe booklet!
I’ve just put this pud in the oven and hoping your oven temperature is for a convection oven. I’m baking it in a fan oven (temp reduced). I’ll let you know how it comes out. Looks gorgeous on the picture.
If you have a fan assisted oven then yes you’d need to adjust/lower the temperature. Strangely I have a fan assisted oven but if I follow the manufacterer’s instructions and reduce the temperature everything comes out underbaked/cooked so I always follow the conventional instructions. Do let me know how you got on.
I haven’t had any rhubarb yet this year, so I’m itching to get stuck into your pudding, especially with that generous serving of custard. Luckily, I’ve now been offered a supply, so watch this space..
Excellent, I’m so looking forward to the crown I’ve been given growing into lots of rbubarb stems next year:-)