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Rhubarb Pudding

  Water 1 3⁄4 Cup (28 tbs)
  Rhubarb 1 1⁄2 Pound, cut into 1/2-inch pieces
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Whipping cream 1 Cup (16 tbs), chilled
  Sugar 2 Tablespoon

Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
Add rhubarb.
Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vanilla.
Pour into serving bowl or dessert dishes.
Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1299 Calories from Fat 728

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 53.4 g266.9%

Trans Fat 0 g

Cholesterol 331.4 mg110.5%

Sodium 100.2 mg4.2%

Total Carbohydrates 116 g38.5%

Dietary Fiber 12.7 g50.6%

Sugars 51 g

Protein 6 g12.5%

Vitamin A 13.9% Vitamin C 90.7%

Calcium 72.1% Iron 9.5%

*Based on a 2000 Calorie diet

Rhubarb Pudding Recipe