Mini Rhubarb Puddings

Name: Mini Rhubarb Puddings
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 1/2 cup rhubarb (diced); 1 cup granulated sugar (divided); 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; 2 tbsp butter (melted); 1 egg (beaten); 1 tsp vanilla extract; 1/2 cup brown sugar (packed); 1 tbsp cornstarch; 1 cup boiling water

50 min 6 servings Easy

All Recipes

Delightful mini rhubarb puddings that capture the tangy essence of rhubarb, perfect for dessert lovers.

Prep

15 min

Cook

25 min

Total

50 min

Servings

Difficulty

Easy

Rhubarb is a beloved ingredient in many Canadian kitchens, known for its tart flavour and vibrant colour. These Mini Rhubarb Puddings are a delightful way to enjoy rhubarb in a dessert that's both charming and delicious. Perfectly portioned, these puddings offer a sweet and tangy treat that highlights the unique taste of rhubarb. Whether serving at a dinner party or enjoying as a comforting treat at home, these mini puddings are sure to impress.

Ingredients

Servings

Pudding

Topping

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or non-stick spray.

Pro tip: Using a muffin tin ensures even individual servings.

Prepare rhubarb

In a bowl, combine the diced rhubarb with 1/2 cup of granulated sugar. Set aside for 5 minutes until it releases some juice.

Pro tip: Use fresh rhubarb for the best flavour.

Mix dry ingredients

In a large bowl, mix together the flour, baking powder, and salt.

Combine wet ingredients

In another bowl, whisk together the milk, melted butter, beaten egg, and vanilla extract.

Combine and fill

Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the sugared rhubarb. Divide the batter evenly among the muffin cups.

Pro tip: Avoid over-mixing to keep the pudding light.

Prepare topping

Mix the brown sugar and cornstarch, then sprinkle evenly over the batter. Carefully pour boiling water over each pudding.

Pro tip: The water will form a sauce as it bakes.

Bake

Bake in the preheated oven for 25 minutes, or until the top is golden and firm to the touch.

Cool and serve

Let the puddings cool in the pan for about 10 minutes before serving warm.

Pro tip: Serve with whipped cream or ice cream for extra indulgence.

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Tips & Tricks

<ul><li>Choose fresh, firm rhubarb stalks for the best flavour.</li><li>Adjust the sugar according to your rhubarb's tartness.</li><li>Use muffin tins for even individual servings.</li><li>Allow puddings to cool slightly before serving for best texture.</li></ul>

Serving Suggestions

Serve these Mini Rhubarb Puddings warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance their flavour. They can be made ahead and stored in the refrigerator for up to three days. Simply reheat them gently in the oven before serving to restore their freshly baked texture.