Side Pannel
Steamed Rhubarb Pudding
Steamed Rhubarb Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 1 1/3 c Unsifted all-purpose flour
- 2 ts Baking powder
- 1 ts Ground cinnamon
- 1/2 ts Salt
- 1/4 ts Ground cloves
- 1 c Granulated sugar
- 1/2 c Butter; softened
- 2 lg Eggs
- 2 ts Vanilla extract
- 1 lb Fresh rhubarb; cut in 1/2"
- -pieces
- 1/4 c Water
- Confectioner's sugar;
- -optional
Directions
Generously grease and flour an 8-inch fluted tube pan. In small bowl,
combine flour, baking powder, cinnamon, salt, and cloves; set aside.
In large owl, with electric mixer on medium speed, beat 1/2 cup granulated
sugar and the butter until light and fluffly. Add eggs, one at a time,
beating well after each addition. Beat in vanilla.
Reduce mixer speed to low; add flour mixture and beat just until combined.
Spoon about 1 cup batter into prepared pan. Fold 1cup rhubarb into
remaining batter and spoon on top of batter in pan. Oil one side of a
12-inch square piece of aluminum foil. Cover pan tightly with foil, oiled
side down. Poke hole in center of foil and fold foil into tube in center of
pan so steam can flow through tube.
In 8-quart saucepot, place a wire rack and add 2 inches water. Place tube
pan with pudding on rack. Cover and heat water to boiling over high heat;
reduce heat to low and steam pudding 50 to 60 minutes or until cake tester
inserted in center of pudding comes out clean. Check water level
occasionally and add more water, if necessary.
Meanwhile, make rhubarb sauce: In 2-quart saucepan, heat remaining rhubarb
(about 3 cups) and the water to boiling over high heat. Reduce heat to low,
cover, and cook rhubarb until very soft5 to 7 minutes. Stir in remaining
1/2 cup granulated sugar and reheat to boiling. Transfer to serving bowl to
cool to room temperature, then refrigerate until ready to serve.
Remove pudding from saucepot and uncover. Cool pudding in pan on wire rack
5 minutes; loosen around edges and invert pan onto wire rack and unmold
pudding. Cool 15 to 20 minutes longer. Transfer pudding to serving plate;
spoon some of rhubarb sauce around pudding. Sift confectioners' sugar over
top, if desired, and serve warm with remaining sauce.
combine flour, baking powder, cinnamon, salt, and cloves; set aside.
In large owl, with electric mixer on medium speed, beat 1/2 cup granulated
sugar and the butter until light and fluffly. Add eggs, one at a time,
beating well after each addition. Beat in vanilla.
Reduce mixer speed to low; add flour mixture and beat just until combined.
Spoon about 1 cup batter into prepared pan. Fold 1cup rhubarb into
remaining batter and spoon on top of batter in pan. Oil one side of a
12-inch square piece of aluminum foil. Cover pan tightly with foil, oiled
side down. Poke hole in center of foil and fold foil into tube in center of
pan so steam can flow through tube.
In 8-quart saucepot, place a wire rack and add 2 inches water. Place tube
pan with pudding on rack. Cover and heat water to boiling over high heat;
reduce heat to low and steam pudding 50 to 60 minutes or until cake tester
inserted in center of pudding comes out clean. Check water level
occasionally and add more water, if necessary.
Meanwhile, make rhubarb sauce: In 2-quart saucepan, heat remaining rhubarb
(about 3 cups) and the water to boiling over high heat. Reduce heat to low,
cover, and cook rhubarb until very soft5 to 7 minutes. Stir in remaining
1/2 cup granulated sugar and reheat to boiling. Transfer to serving bowl to
cool to room temperature, then refrigerate until ready to serve.
Remove pudding from saucepot and uncover. Cool pudding in pan on wire rack
5 minutes; loosen around edges and invert pan onto wire rack and unmold
pudding. Cool 15 to 20 minutes longer. Transfer pudding to serving plate;
spoon some of rhubarb sauce around pudding. Sift confectioners' sugar over
top, if desired, and serve warm with remaining sauce.
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