RHUBARB PUDDING
This old-fashioned rhubarb pudding offers a comforting blend of sweet and tart flavors, perfect for a cozy dessert. The combination of grated rye bread, tender rhubarb, and warm spices creates a satisfying texture and a delightful taste. This simple pudding is a classic, ideal for showcasing the fresh, seasonal rhubarb.
Ingredients
- 2 cups Stale rye bread, grated
- 4 cups Rhubarb, cut fine
- 1/4 teaspoon Baking soda
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1/2 cup Brown sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Cinnamon (Quantity estimated (not specified in original recipe))
- 1/4 cup Chopped nuts (optional) (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the rhubarb into small pieces. Place the cut rhubarb in a pan, add the baking soda, and pour boiling water over it to cover. Let it steep while you prepare the other ingredients. (Prep time: 5 minutes, Perform time: 0 minutes, Waiting time: 10 minutes)
- 2Grate the rye bread. Butter a pudding form or baking dish well. Sprinkle the grated breadcrumbs over the bottom and sides of the pan, creating a layer about 1/4 inch deep. (Prep time: 5 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 3Drain the rhubarb well. Add half of the drained rhubarb to the prepared pan. Sprinkle with brown sugar, cinnamon, and nuts (if using). Add another layer of breadcrumbs. Top with the remaining rhubarb, season as before, and dot with flakes of butter. (Prep time: 0 minutes, Perform time: 10 minutes, Waiting time: 0 minutes)
- 4Preheat oven to 350°F (175°C). Bake until the pudding is set and the top is golden brown, about 30 minutes. (Prep time: 0 minutes, Perform time: 0 minutes, Waiting time: 30 minutes)