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Rhubarb Pudding

Rhubarb Pudding recipe image
This comforting Rhubarb Pudding transforms simple, humble ingredients into an elegant dessert. Stale cake or bread provides a sturdy, sponge-like base that soaks up the juices from sweetened stewed rhubarb. The tartness of the fruit is perfectly balanced by the light, airy sweetness of a homemade meringue topping. Baked until golden brown, this dish offers a delightful contrast of textures: soft cake, tender fruit, and crisp peaks. It is an ideal way to use up leftover baked goods and is perfect for spring gatherings or a cozy weeknight treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 77.5
Dietary: Gluten-free, Vegetarian
Description
This comforting Rhubarb Pudding transforms simple, humble ingredients into an elegant dessert. Stale cake or bread provides a sturdy, sponge-like base that soaks up the juices from sweetened stewed rhubarb. The tartness of the fruit is perfectly balanced by the light, airy sweetness of a homemade meringue topping. Baked until golden brown, this dish offers a delightful contrast of textures: soft cake, tender fruit, and crisp peaks. It is an ideal way to use up leftover baked goods and is perfect for spring gatherings or a cozy weeknight treat.
Ingredients
  • 1 Rhubarb, stewed
  • 1 x Cake, stale
  • 1 Or:
  • 1 x Bread, stale
  • 2 whole Egg white
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Butter a small baking dish.
  3. 3
    Line the bottom of the dish with slices of stale cake or bread.
  4. 4
    Spoon the stewed rhubarb over the cake or bread base, spreading it evenly.
  5. 5
    Cover the dish with foil and bake for 30 minutes.
  6. 6
    While the base bakes, beat the egg whites until stiff peaks form.
  7. 7
    Gradually add 4 tablespoons of sugar to the egg whites, beating continuously until the meringue is glossy and stiff.
  8. 8
    Remove the foil from the pudding.
  9. 9
    Spread the meringue over the hot rhubarb and cake base.
  10. 10
    Return to the oven uncovered and bake for an additional 5-10 minutes, or until the meringue is golden brown.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 77.5kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.6g8%
Cholesterol 186.5mg63%
Sodium 62.0mg3%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 6.5g13%

* 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

Ensure the egg whites are at room temperature for better volume when whipping.

If using bread, remove crusts if desired, though they add texture.

Stewed rhubarb should be sweetened to taste before assembling, as the meringue adds more sweetness.

Serve warm for best texture.

Leftovers can be stored in the refrigerator, but the meringue may soften. Reheat gently to restore crispness.

Keywords: rhubarb, pudding, meringue, stale bread, stale cake, dessert, baking, egg whites, british, spring, fruit dessert, easy, comfort food, vegetarian, classic, homemade, oven, sweet, tart, golden brown
Read it online: https://www.chefs-mate.com/recipe/rhubarb-pudding/