Awesome Rhubarb-Strawberry Pudding

Awesome Rhubarb-Strawberry Pudding

kkelly

"I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities."
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Ingredients

1 h 15 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
  3. Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
  4. Spoon batter evenly over rhubarb mixture.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

Thanks for such a wonderful recipes. I bought the rhubarb and strawberries but forgot the frozen pie crust at the store. Boy am I glad I did! I put three ingredients in the search engine, str...

Most helpful critical review

I was excited to try this but unfortunately, it was a little bland. The only change I made was to halve the recipe because I didn't have very much fruit. It's more of a cobbler than a pudding a...

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Thanks for such a wonderful recipes. I bought the rhubarb and strawberries but forgot the frozen pie crust at the store. Boy am I glad I did! I put three ingredients in the search engine, str...

This is an excellent use of rhubarb and strawberries from garden. It has the perfect amount of sweetness and the cake has a wonderful texture. Next time I would add a little additional fruit t...

A very good rhubarb dessert. The batter does get thick when mixing, but it spreads nicely over the fruit. It bakes with a cake-like texture. I can see where this recipe would work great with ...

I made this gluten free. I used Greek yogurt since I didn't have sour cream. The strawberries gave the rhubarb enough natural sugar so I cut the sugar down to 1/8 cup.I also cut the sugar down ...

I was excited to try this but unfortunately, it was a little bland. The only change I made was to halve the recipe because I didn't have very much fruit. It's more of a cobbler than a pudding a...

Very good, love rhubbarb and always happy for recipes with it,, loved it!

I have made this two times in the last week. My husband just loves it. Soooo simple to make and an easy cleanup if you butter your pan properly. the only change I made was to add more (1/2 cup) ...

I made this for a family dinner and everyone liked it. I followed the recipe as written except I had about 1/2c more of each the strawberries and rhubarb, so when I added the sugar I used heapi...

This pudding was a hit at a pot luck I attended recently. I couldn't find fresh rhubarb, so I ended up using rhubarb pie filling, which did the trick.

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