Rhubarb Pudding

  • 4 cups rhubarb, chopped
  • ½ tsp vanilla
  • 2 cups sugar (divided)
  • 2/3 cup milk
  • 1/3 cup butter
  • 1 tsp baking powder
  • Zest of 1 orange
  • ¼ tsp salt
  • 1 egg
  • 1 cup flour

For purists who don’t want to mix their rhubarb with strawberries, or any other fruit, this pudding is a hit!

Preheat your oven to 350°F.  In a heavy-bottomed (non-aluminum) sauce pan, cook the rhubarb in ½ cup water (you may also use the fresh juice from the orange here in place of water) until tender.  Add 1 1/3 cups of the sugar and simmer for 10 minutes more.

In a separate bowl, or in the bowl of a stand mixer with paddle attachment, cream the butter and the other 2/3 cup sugar together until fluffy and pale yellow.  Add the orange zest and egg and beat until everything is fully combined and fluffy.  In another bowl combine the milk and vanilla.  In a third bowl sift together the dry ingredients. Alternately add the milk and flour mixtures to the creamed ingredients, mixing to incorporate everything after each addition.

Pour the batter into a deep buttered baking dish.  Pour the boiling rhubarb over the top of the batter.  Do not mix the two components together in the baking dish; just let the sauce cover the batter; they will incorporate naturally in the oven.
Bake the pudding for 45 minutes, cool for at least 20 minutes and serve warm with vanilla ice cream.  You will be loved!!!