Friday, October 3, 2014

Foodie Friday- Amish Rhubarb Pudding

Amish Rhubarb Pudding
  • 1 large egg
  • 2 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup milk
  • 4 cups finely chopped rhubarb
  • 2 1/2 cups boiling water
  • 1/2 cup packed light brown sugar
  • 1/8 tsp. red food colouring
Warm Cream Sauce:
  • 3/4 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. grated orange zest
  • 2 cups milk
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg
  • Pinch of salt
  1. Preheat oven to 375 F. Butter a 10 x 14 inch pan.
  2. In a large mixer bowl, slightly beat the egg. Add 1 cup of granulated sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
  3. In another large bowl, mix together the rhubarb, boiling water, remaining sugars and the food colouring. Pour this over the batter, making sure the rhubarb is evenly distributed.
  4. Bake for 45- 50 minutes, or until the top is golden brown and bubbly and the cake is done in the middle.
  5. Meanwhile, prepare the cream sauce: In a small saucepan over medium-high heat, combine the sugar, flour and orange zest. Gradually add the milk, whisking until smooth. Bring the mixture to a boil, then lower the heat to medium- low and cook for 3 minutes, whisking constantly. Remove the saucepan from heat and whisk in the remaining ingredients.
  6. Remove the pudding from the oven and cool. Cut into squares and serve topped with the warm cream sauce.
Recipe from "Marcia Adams' Heirloom Recipes".
Kelsey Conway
Backus Page House Museum

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