Strawberry and Rhubarb Pudding

Name: Strawberry and Rhubarb Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups sliced strawberries (hulled); 2 cups sliced rhubarb (fresh or frozen); 1 cup granulated sugar; 1 tablespoon lemon juice (freshly squeezed); 1 1/2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 teaspoon baking powder; 1 cup milk; 1/2 cup unsalted butter (melted); 1 teaspoon vanilla extract

70 min 8 servings Medium

All Recipes

A delightful dessert featuring the vibrant flavours of strawberries and rhubarb in a comforting pudding.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Strawberry and rhubarb are a classic pairing, celebrated for their perfect balance of sweet and tart flavours. This pudding recipe brings these two ingredients together in a deliciously comforting dessert that is perfect for any occasion. The juicy strawberries complement the tangy rhubarb, while the soft cake-like topping provides a delightful contrast in texture. Whether you're serving it as a finale to a summer meal or as a cozy treat on a chilly evening, this strawberry and rhubarb pudding is sure to impress.

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Make the fruit filling

In a medium bowl, combine the sliced strawberries, rhubarb, granulated sugar, and lemon juice. Stir until the fruit is well coated with sugar.

Pro tip: For a thicker filling, add 1 tablespoon of cornstarch.

Prepare the pudding topping

In a separate large bowl, whisk together the flour, sugar, and baking powder. Add the milk, melted butter, and vanilla extract, and mix until smooth.

Pro tip: Do not overmix the batter to keep the topping tender.

Assemble the pudding

Pour the fruit mixture evenly into the prepared baking dish. Carefully spoon the pudding batter over the fruit, spreading it gently with a spatula.

Pro tip: Ensure the batter completely covers the fruit for even baking.

Bake the pudding

Place the baking dish in the preheated oven and bake for 40 minutes, or until the topping is golden brown and set.

Pro tip: The pudding is done when a skewer inserted into the topping comes out clean.

Cool and serve

Allow the pudding to cool for at least 10 minutes before serving. This helps the flavours to meld and makes it easier to serve.

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

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Tips & Tricks

Use fresh, in-season strawberries and rhubarb for the best flavour.
Ensure the topping is golden brown and set before removing from the oven.
Allow the pudding to cool slightly before serving for better texture.

Frequently Asked Questions

What is pouding aux fraises et rhubarbe?

Pouding aux fraises et rhubarbe is a dessert made with a fruit filling of strawberries and rhubarb topped with a cake-like batter, baked until golden.

How to make a simple rhubarb pudding?

To make a simple rhubarb pudding, prepare a fruit filling with rhubarb and sugar, then top with a basic cake batter and bake until set.

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Thaw and drain it before use to remove excess moisture.

What type of dish should I use for baking?

Use a 9x13 inch baking dish for this recipe to ensure even cooking and ample space for the pudding to rise.

How do I know when the pudding is done?

The pudding is done when the topping is golden brown and a skewer inserted into it comes out clean.

Can I prepare this dessert in advance?

Yes, you can prepare the pudding a day in advance and store it in the refrigerator. Reheat before serving for the best taste.

Serving Suggestions

Serve the strawberry and rhubarb pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its flavours. This dessert can be made ahead and stored in the refrigerator for up to three days. Simply reheat it in the oven before serving to enjoy that freshly baked taste.

Nutrition per serving

320

Calories

Protein

Fat

A delightful mix of tangy rhubarb and sweet berries, encased in a flaky crust.

Medium90 min

See the recipe

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