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Rhubarb Pudding

Rhubarb Pudding recipe image
This classic Rhubarb Pudding is a testament to resourceful home cooking, transforming simple ingredients into a delicate and elegant dessert. The dish relies on the tart brightness of stewed rhubarb contrasted with the mild, airy texture of stale cake or bread. By whipping egg whites to stiff peaks and folding them gently into the mixture, you create a light, souffl&# 195;©-like consistency that feels luxurious despite its humble origins. It is a perfect way to use up leftover cake or bread, giving it a second life as a sophisticated treat. Serve this pudding warm from the oven or chilled for a refreshing summer dessert. Its subtle sweetness allows the natural flavor of the rhubarb to shine, making it an ideal companion to a light dinner or a weekend brunch.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 170.5
Dietary: Gluten-free, Vegetarian
Description
This classic Rhubarb Pudding is a testament to resourceful home cooking, transforming simple ingredients into a delicate and elegant dessert. The dish relies on the tart brightness of stewed rhubarb contrasted with the mild, airy texture of stale cake or bread. By whipping egg whites to stiff peaks and folding them gently into the mixture, you create a light, souffl&# 195;©-like consistency that feels luxurious despite its humble origins. It is a perfect way to use up leftover cake or bread, giving it a second life as a sophisticated treat. Serve this pudding warm from the oven or chilled for a refreshing summer dessert. Its subtle sweetness allows the natural flavor of the rhubarb to shine, making it an ideal companion to a light dinner or a weekend brunch.
Ingredients
  • 1 Rhubarb, stewed
  • 1 Cake, stale
  • 2 ea Egg white
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC). Grease a small baking dish or ramekin.
  2. 2
    Tear the stale cake into small, bite-sized pieces and place them in the prepared baking dish.
  3. 3
    Spoon the stewed rhubarb evenly over the cake pieces, ensuring the fruit is distributed throughout.
  4. 4
    In a clean, dry bowl, beat the egg whites until stiff peaks form.
  5. 5
    Gently fold the whipped egg whites over the cake and rhubarb mixture, being careful not to deflate the foam.
  6. 6
    Bake for 20-25 minutes, or until the top is lightly golden and the pudding is set.
  7. 7
    Allow to cool slightly before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 170.5kcal
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.7g9%
Cholesterol 186.5mg63%
Sodium 62.0mg3%
Total Carbohydrate 20.8g7%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have stale cake, you can use stale bread or even fresh cake that has been dried out in a low oven for a few minutes.

Ensure the rhubarb is fully stewed and cooled before adding it to the mixture to prevent the egg whites from deflating.

For a richer flavor, add a teaspoon of vanilla extract or a pinch of nutmeg to the egg whites before folding.

This pudding can be served warm or chilled. If chilling, wait until it has cooled completely before refrigerating.

Keywords: rhubarb, pudding, stale cake, egg whites, dessert, baking, comfort food, vegetarian, old fashioned, summer dessert, fruity, light, airly, stewed fruit, bread pudding, classic, simple, homestyle, tart, whipped
Read it online: https://www.chefs-mate.com/recipe/rhubarb-pudding-2/