Tangy Lemony Rhubarb Dream Pudding
Celebrate the arrival of rhubarb season with this delightful dessert! Our Tangy Lemony Rhubarb Dream Pudding combines the unique tartness of diced rhubarb with a luscious, sweet topping that’s sure to tantalize your taste buds. Perfectly balanced with the zing of lemon and a hint of nutmeg, this pudding is a comforting indulgence that’s easy to whip up. By doubling the sauce (as I love to do!), you can elevate the flavor experience even more. Remember, I like to skip the raisins, but feel free to customize this recipe to fit your taste! Ideal for family gatherings, picnics, or simply to satisfy your sweet tooth, this pudding is a winner any time of year.
N/A
Servings
250
Calories
16
Ingredients
Ingredients
all-purpose flour
1 cup (measured)
granulated sugar
1/3 cup (measured)
baking powder
1 1/2 teaspoons (measured)
baking soda
1/2 teaspoon (measured)
salt
1/4 teaspoon (measured)
diced rhubarb
1 1/2 cups (diced)
raisins
1/4 cup (optional, measured)
milk
1/2 cup (measured)
egg
1 large (beaten)
vanilla extract
1/2 teaspoon (measured)
boiling water
1 cup (heated)
packed brown sugar
1/4 cup (measured)
butter
1/4 cup (cut into pieces)
lemon juice
1 tablespoon (freshly squeezed)
grated fresh lemon rind
1 teaspoon (zested)
nutmeg
1/16 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (180°C). Grease an 8-inch square baking dish.
2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly distributed.
3
Fold in the diced rhubarb and raisins (if using) until well coated with the flour mixture.
4
In a separate bowl, whisk together the milk, egg, and vanilla until combined and smooth.
5
Gradually add the milk mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the pudding light and fluffy.
6
Carefully transfer the batter into the prepared baking dish, spreading it evenly.
7
For the sauce, bring the water to a boil in a saucepan. Stir in the granulated sugar and butter until completely dissolved and melted.
8
Remove from heat, then stir in the lemon juice, lemon rind, and nutmeg.
9
Pour the hot sauce gently over the batter, ensuring it covers the top evenly.
10
Bake for 30-35 minutes, or until the pudding is golden brown and firm to the touch. A knife inserted should come out clean.
11
Allow to cool slightly before serving, and enjoy warm or at room temperature!
Nutrition Information
7.5g
Fat
37g
Carbs
5.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for Tangy Lemony Rhubarb Dream Pudding.
What is the flavor profile of this pudding?
It is a sweet and tangy dessert combining tart rhubarb with a zesty lemon flavor and a hint of nutmeg.
What is the recommended oven temperature?
The oven should be preheated to 350°F (180°C).
What type of baking dish is needed?
An 8-inch square baking dish is required for this recipe.
Should the baking dish be prepared before adding the batter?
Yes, you should grease the baking dish before starting.
How much rhubarb is required for this pudding?
The recipe calls for 1 1/2 cups of diced rhubarb.
Are raisins a required ingredient?
No, raisins are optional and can be omitted based on your preference.
What dry ingredients are used in the batter?
The batter uses all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
What liquid ingredients are needed for the batter?
The liquid components include milk, one large beaten egg, and vanilla extract.
How should the batter be mixed?
Gradually add the milk mixture to the dry ingredients and stir gently until just combined to keep the pudding light and fluffy.
What ingredients are in the pudding sauce?
The sauce consists of boiling water, sugar (granulated or brown per the ingredient list), butter, lemon juice, lemon rind, and nutmeg.
How do you apply the sauce to the pudding?
The hot sauce should be poured gently and evenly over the top of the batter before baking.
How long should the pudding bake?
Bake the pudding for 30-35 minutes.
How can I tell if the pudding is fully cooked?
It should be golden brown and firm to the touch, and a knife inserted should come out clean.
Can I serve this pudding warm?
Yes, it can be enjoyed either warm or at room temperature.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
How much fat is in this dessert?
There is 7.5g of fat per serving.
What is the carbohydrate content?
The pudding contains 37g of carbohydrates per serving.
Does this recipe provide any protein?
Yes, it contains 5.3g of protein per serving.
How much butter is used in the sauce?
The recipe calls for 1/4 cup of butter.
What type of lemon juice should be used?
Freshly squeezed lemon juice is recommended.
How much lemon rind is needed?
You need 1 teaspoon of grated fresh lemon rind.
Is vanilla extract necessary?
Yes, 1/2 teaspoon of vanilla extract is used for flavoring the batter.
What kind of flour is best for this recipe?
All-purpose flour is the intended flour for this pudding.
Can the sauce be modified?
The description suggests doubling the sauce if you want to elevate the flavor experience.
How much nutmeg is required?
The recipe uses a very small amount, specifically 1/16 teaspoon of nutmeg.
Is this a seasonal recipe?
Yes, it is specifically described as a way to celebrate the arrival of rhubarb season.
How many total ingredients are listed?
There are 16 ingredients included in this recipe.
What is the preparation method for the egg?
The egg should be beaten before being mixed with the milk and vanilla.
What is the primary characteristic of the topping?
The topping is described as luscious and sweet, balancing the tartness of the rhubarb.