Ricotta Puddings With Glazed Rhubarb Recipe

Name: Ricotta Puddings With Glazed Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole-milk ricotta (8 3/4 oz); 1 whole large egg plus 1 large yolk; 1/4 cup sour cream; 2 tablespoons sugar; 2 tablespoons heavy cream; 2 tablespoons mild honey; 1/8 teaspoon salt; 1/2 teaspoon finely grated fresh lemon; 3 1/2 tablespoons sugar; 1/2 teaspoon cornstarch; 1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices; a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

Servings: persons

1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices
a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

1
Put oven rack in middle position and preheat oven to 325u00b0F. Lightly oil muffin cups.
2
Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
3
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
4
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
5
Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

300

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 12 ingredients. The key ingredients include: 1 cup whole-milk ricotta (8 3/4 oz), 1 whole large egg plus 1 large yolk, 1/4 cup sour cream, 2 tablespoons sugar, and more.

Yes, Ricotta Puddings With Glazed Rhubarb 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!

Ricotta Puddings With Glazed Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions