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Rhubarb Pudding With Custard Sauce Recipe

Celebrate spring with this vibrant Rhubarb Pudding and luscious Custard Sauce! This recipe, inspired by Anne Lindsay's Smart Cooking, features tender rhubarb simmered to perfection and topped with a rich, creamy custard. A delightful dessert that's easy to make and perfect for a special occasion or a simple weeknight treat. Get ready for a taste of springtime!

Prep Time 15 mins
Cook Time 35 mins
Calories 196.9 kcal
Protein 4g
Rating 4.8 (4 Reviews)
Rhubarb Pudding With Custard Sauce 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Pudding With Custard Sauce

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How to Make Rhubarb Pudding With Custard Sauce

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan, combine the rhubarb, 1/2 cup sugar (adjust to taste), orange zest, and 1/2 cup water.
  3. Bring to a boil over medium-high heat. Reduce heat to low, simmer uncovered until rhubarb is tender—about 10 minutes for fresh, 3 minutes for frozen.
  4. Taste and add more sugar if needed.
  5. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth.
  6. Stir the cornstarch mixture into the rhubarb and cook, stirring constantly, over medium heat until the mixture thickens and becomes clear (about 1-2 minutes).
  7. Bring to a gentle boil and cook for 2-3 minutes, stirring frequently.
  8. Remove from heat and stir in the vanilla extract.
  9. Pour the rhubarb mixture into a greased oven-safe baking dish.
  10. **Prepare the Custard Sauce:** In a heavy-bottomed saucepan or the top of a double boiler, whisk together the remaining 1/4 cup sugar, cornstarch, and salt.
  11. Gradually whisk in the milk until smooth.
  12. Cook over medium heat, whisking constantly, until the sauce simmers and thickens slightly (about 5 minutes).
  13. In a separate bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
  14. Gradually whisk the tempered yolk mixture back into the saucepan with the remaining milk mixture.
  15. Cook over low heat, stirring constantly, for about 2 minutes, or until the sauce is thickened and coats the back of a spoon.
  16. Remove from heat and stir in the vanilla extract and freshly grated nutmeg to taste.
  17. Pour the custard sauce over the rhubarb pudding in the baking dish.
  18. Bake for 10-15 minutes, or until the custard is set and lightly golden.
  19. Let cool slightly before serving. Best served slightly warm or chilled.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

143g

Fat

4g

Carbs

14g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Desserts Main Dish Condiments Etc Fruit Canadian Easy Dinner Party Kid Friendly Low Fat Cakes Puddings And Mousses Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Sweet Sauces British Columbian Low In Something Taste Mood Equipment