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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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 9x13-inch pudding
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • 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.

  • Spoon batter evenly over rhubarb mixture.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts

286 calories; protein 3.3g 7% DV; carbohydrates 35.8g 12% DV; fat 15g 23% DV; cholesterol 51mg 17% DV; sodium 183.5mg 7% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2012
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 strawberries rhubarb and sour cream. This dish is the only one that came up. What luck! The only change I made was used 1/4 cup brown sugar and 1/4 cup white in place of the all white. Read More
(4)

Most helpful critical review

Rating: 3 stars
11/13/2016
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 and the crust just didn't have a lot of flavor. Thanks for sharing the recipe. Update 11/16. Tried this again in a slightly larger dish. I added a half teaspoon of vanilla to the batter and a little more salt. This seemed to help. Definitely needs more fruit. Read More
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/17/2012
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 strawberries rhubarb and sour cream. This dish is the only one that came up. What luck! The only change I made was used 1/4 cup brown sugar and 1/4 cup white in place of the all white. Read More
(4)
Rating: 4 stars
06/14/2012
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 other fruits beside the strawberries. Thanks kkelly for sharing your recipe. Read More
(1)
Rating: 5 stars
05/16/2016
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 to 1/4 cup in the topping. This made it a low sugar dessert and more healthy. It turned out delicious. The almond extract gave it a really nice nutty taste. Great way to use up the rhubarb in the garden. I'm thinking of freezing some rhubarb so I can make this healthy version through out the year. Read More
(1)
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Rating: 5 stars
07/08/2013
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 though. Read More
(1)
Rating: 5 stars
05/07/2017
delicious! Read More
Rating: 5 stars
11/09/2012
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. Read More
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Rating: 5 stars
06/23/2017
Out of this world!!! This recipe will be repeated every rhubarb-strawberry season and probably with blueberries peaches and whatever else I can find. Read More
Rating: 5 stars
09/12/2013
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 heaping quarter cupfuls to account for that. I also liked that I was able to assemble this way beforehand put it in the fridge for a while then bake it when I was ready and it cooked up perfectly. Read More
Rating: 5 stars
06/14/2014
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) rhubarb because that was left on the chopping board. Thank you for this wonderful recipe. Read More
Rating: 3 stars
11/13/2016
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 and the crust just didn't have a lot of flavor. Thanks for sharing the recipe. Update 11/16. Tried this again in a slightly larger dish. I added a half teaspoon of vanilla to the batter and a little more salt. This seemed to help. Definitely needs more fruit. Read More
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