Rhubarb Puddings Recipe

Name: Rhubarb Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None large eggs; 1 3/4 cups heavy cream; 3/4 cup granulated sugar; 1 tbsp all-purpose flour; 140 cup ground almonds; 1 tsp ground ginger; 1 tsp vanilla extract; 1/2 bunch rhubarb, trimmed; 2 tbsp demerara or raw sugar; 1/2 tsp pumpkin pie spice

Servings: persons

3 None large eggs
1 3/4 cups heavy cream
3/4 cup granulated sugar
1 tbsp all-purpose flour
140 cup ground almonds
1 tsp ground ginger
1 tsp vanilla extract
1/2 bunch rhubarb, trimmed
2 tbsp demerara or raw sugar
1/2 tsp pumpkin pie spice

1
Preheat oven to 350u00b0F. Lightly grease 4 - 8 oz ramekins.
2
In a large bowl, beat eggs, 1/2 cup cream, sugar and flour together. Whisk in ground almonds, ginger and vanilla. Distribute between ramekins.
3
Cut rhubarb into long pieces small enough to fit ramekins and arrange over batter. Sprinkle with sugar and bake for 20-25 mins, until set and golden brown.
4
Meanwhile, to make the spiced cream, whip remaining heavy cream and spice mix to soft peaks.
5
Serve puddings warm or cooled with spiced cream.

29638

kcal

Calories

2548

Fat

1153

Carbs

1063

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 3 None large eggs, 1 3/4 cups heavy cream, 3/4 cup granulated sugar, 1 tbsp all-purpose flour, and more.

Yes, Rhubarb Puddings 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.

Rhubarb Puddings

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