Ingredients and Weight:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups fresh rhubarb, cut into small pieces (easy to find in supermarkets)
- 1 cup milk or buttermilk
- 1/4 cup brown sugar for caramelizing (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45-55 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add softened butter and eggs to the flour mixture and mix until combined.
- Stir in the fresh rhubarb pieces.
- Add milk or buttermilk and mix until a smooth dough is formed.
- Pour the dough into a greased baking dish. If using brown sugar for caramelizing, sprinkle it evenly on top of the dough.
- Place in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Nutritional Information: (per serving)
Calories: Approx. 300-350 calories depending on the ingredients used and their quantities.
Carbohydrates, Fats, and Protein will vary based on the specific ingredients and their nutritional content.
Dish Characteristics:
- Fresh rhubarb gives this bread pudding a unique flavor and color.
- The bread pudding is soft and moist with a slight tang from the rhubarb.
- Can be served as a dessert or as a snack with coffee or tea.
User Comments:
- "Love the fresh rhubarb flavor in this bread pudding! A great way to enjoy rhubarb outside of pie." - John Doe, New York
- "This is a unique dish that combines my love for bread pudding and fresh rhubarb. A perfect blend of flavors." - Jane Smith, California
- "The caramelized top adds a great crunchy layer to the soft bread pudding." - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to use fresh rhubarb for best results. Frozen rhubarb can be used as a substitute but may affect the flavor and texture.
- Rhubarb can be quite tart, so adjust the sugar quantity according to your preference or the rhubarb's tartness.
- For best results, use buttermilk instead of regular milk for a richer and more tender bread pudding.
