When I was young, I remember playing in my grandma’s field. There was a very large rhubarb patch there, and from time to time we’d rip off a huge stalk of it, wipe it on our jeans and chomp away. Our faces contorted with the sour taste, but we always went back for more. Such fond memories… I’m sure there are a myriad of sophisticated ways to enjoy rhubarb, but that one will always be my absolute favourite. This pudding is a very close second.
Look at this gorgeous vegetable’s natural beauty. We got this radiant local rhubarb from Real Food Connections here in Fredericton.
I found this recipe in ‘Favourite Recipes from Old New Brunswick Kitchens’ by Mildred and Stuart Trueman. I adore this recipe collection. It is a great culinary representation of old New Brunswick and current New Brunswick. The ingredients in the book are always at the ready here. Reviewing the recipes has really made me even more proud of my heritage and my province.
This is a perfect Springtime dessert. Rhubarb is in abundance, and even though it’s getting warmer the nights give way to a bit of a chill. Let this dessert take the chill off – it will warm you from the inside out.
Now, let’s gather our ingredients and get going.
[Recipe] Rhubarb Pudding
1 cup flour
2 tsp baking powder
1/2 cup white sugar
1/8 tsp salt
3/4 cup milk
1/2 to 1 1/2 cups rhubarb, chopped
1 1/2 cups boiling water
1 cup brown sugar
butter the size of a walnut (I LOVE these kinds of measurements)
1 tsp vanilla
Sift your dry ingredients. I could have taken a picture of this step, but who needs to see a mixing bowl of white powder?
Add rhubarb, and milk.
Mix well.
Pour this mixture into a large, well-greased casserole dish. Set aside while you make the sauce.
Mix all of the sauce ingredients together. Yup, that’s it, that’s the sauce.
Pour the sauce over the batter mixture.
Oh, oh.
So close.
Yeah, when the recipe said a LARGE casserole dish, I probably should have paid better attention. Oh well, no going back now.
Bake covered (and on a sheet pan) at 375F for 40 minutes.
And here it is…
Oh my.
Serve.
The rhubarb provides a tangy contrast for the sweet buttery sauce. Simply lovely. Good luck saving some for tomorrow.
