Baked Almond Rice Pudding With Rhubarb Compote

Name: Baked Almond Rice Pudding With Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g rhubarb, chopped; 500 ml cranberry juice; 5-7 tbsp caster sugar; 1 litre milk; 200 g whipping cream; 1 tsp vanilla extract; 250 g pudding rice; 100 g marzipan, grated; 3 None medium eggs, separated; 1 tbsp butter; None None Brown sugar, to sprinkle

Servings: persons

1
To make the compote, place the rhubarb and 1 3/4 cups juice in a saucepan and bring to a boil. Cover and simmer for 4-5 mins. Mix 1/2 cup juice with the sugar until smooth then mix into the rhubarb. Bring to a boil then remove from the heat. Leave to cool.
2
To make the rice pudding, place the milk, cream, vanilla extract and a pinch of salt in a saucepan and bring to a boil. Mix in the rice then cover and gently simmer for 35-40 mins, until the rice is tender. Stir frequently.
3
Remove the rice pudding from the heat and mix in the marzipan and butter. Whisk the egg yolks in a bowl then mix in 3-4 tbsp rice pudding to loosen them. Mix the egg yolk mixture back into the rice pudding and stir well.
4
Beat the egg whites until stiff. Carefully fold into the rice pudding. Transfer the mixture to a baking dish and sprinkle with sugar. Bake for 20-25 mins. Serve with the rhubarb compote.

1170

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 750 g rhubarb, chopped, 500 ml cranberry juice, 5-7 tbsp caster sugar, 1 litre milk, and more.

Yes, Baked Almond Rice Pudding With Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!