Fresh Rhubarb Pudding Recipe

Name: Fresh Rhubarb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (8 oz.) crushed pineapple; 2 c. fresh rhubarb; 1 egg; 3/4 c. sugar; 1 Tbsp. lemon juice; 2 Tbsp. flour; 2/3 c. flour; 3 Tbsp. sugar; pinch of salt; 2 Tbsp. margarine

Servings: persons

1
Mix 1 can crushed pineapple with 2 cups fresh rhubarb.
2
Grease a 10 x 6-inch casserole and put fruit in bottom.
3
Beat egg slightly and add 3/4 cup sugar, 1 tablespoon lemon juice and 2 tablespoons flour; pour over fruit.
4
Sift 2/3 cup flour and 3 tablespoons sugar and a pinch of salt.
5
Cut 2 tablespoons margarine into this mixture.
6
Sprinkle over fruit.
7
Bake 45 minutes.
8
Garnish with whipped cream or vanilla ice cream.
9
Bake at 350u00b0 for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (8 oz.) crushed pineapple, 2 c. fresh rhubarb, 1 egg, 3/4 c. sugar, and more.

Yes, Fresh Rhubarb Pudding 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.

Fresh Rhubarb Pudding

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