Recipe updated February 2013; a few fixes for a better cake pudding.
Rhubarb rocks and rules in my garden and kitchen. As spring’s first crop, the cheeky stalks burst forth like delicious red exclamation points begging to be plucked. I happily oblige.
I’m always on the lookout for great seasonal recipes for my garden harvests. Rhubarb is a particular favorite because the recipes are usually homespun, easy and delicious. The fruit choice of church socials and neighborhood potlucks, a rhubarb dessert is just as American as any apple pie. (Bring on the John Philip Sousa!)
The New York Times Heritage Cook Book (a great garage sale find ) features this (adapted) recipe from my home state. Part pudding, part cake, it’s all delicious, especially if you like a little goo factor in your sweets.
Rhubarb Berry Cake Pudding
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
- 2 cups Sugar
- 1/4 cup Flour
- 2 tablespoons melted butter
- 2 cups milk
- 1/4 teaspoon salt
- 4 eggs (separated)
- 1 cup rhubarb
- 1 cup berries (your favorite type)
|Preheat oven 325 degrees. |
Bowl 1: Combine 1.5 C sugar with flour
|Bowl 2: Mix together butter, milk, and salt|
|Combine bowl 1 and bowl 2|
|Toss rhubarb and berries with 1/2 Cup sugar. |
Add rhubarb and berries to lightly beaten egg yolks and then add all to combined bowl mixture, and incorporate gently
|Whip egg whites until stiff but not dry. Fold egg whites into combined bowl mixture and pour into greased shallow baking dish (or individual cups). Sprinkle with sugar |
|Set pan in a larger water bath pan, and bake for 45 minutes. Serve warm with vanilla ice cream (or Creme Anglaise if you fancy something fancy).|