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Apple and rhubarb pudding recipe

Apple and rhubarb pudding recipe


  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Apple pudding

Rhubarb, apples and brioche bread are sweetened with brown sugar and spiced with cinnamon and nutmeg in this lovely pudding.

19 people made this

IngredientsServes: 5

  • 115g unsalted butter, melted
  • 170g brioche, torn into 1cm pieces
  • 375g diced rhubarb
  • 1 Granny Smith apple - peeled, cored and sliced into thin wedges
  • 140g dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1/2 lemon, zested and juiced
  • 1 tablespoon butter, diced
  • 100ml warm water

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 190 C / Gas 5. Lightly grease a shallow baking dish.
  2. In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
  3. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, about 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
  4. Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 200 C / Gas 6; uncover dish and bake until top is crunchy, rhubarb is soft and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

The only other review is rubbish and nearly put me off this recipe. There is no olive oil and that review is totally irrelevant. Enjoy making this lovely recipe.-31 Mar 2018

by Leslie Ackerknecht

I'll definitely make it again, it's not too sweet, just right. When I warmed up a serving the next day I added craisins. I would increase the bread and add raisins or craisins.-21 Oct 2018

by Pokebonbon

If you use olive oil for any recipe that’s cooked over 450°F, the oil will denature and you will get cancer. This post is irresponsible. You should only use grapeseed oil you’ve pressed yourself in a very cold room.-14 Sep 2017


Apple and rhubarb sponge pudding

Whisk the eggs and sugar together until thickened. I usually leave these for a long time while I prepare all the other ingredients so they are really thick and creamy.

Place Butter and cream in a small saucepan together with your fine lime or lemon zest and heat till butter is melted. Stir, and remove from heat.

Beat the butter and cream mixture into the egg and sugar mixture. Fold in the flour and stir until well combine (like a batter).

Pour the mixture into your prepared baking dish and scatter the thinly sliced fruit over the top of the pudding. Gently poke them into the batter if necessary.

Bake for about 60 minutes or until golden brown. Take care not to burn the top or the fruit.

Remove from oven and cool for a while - the sponge should shrink away from the sides.

Serve with cream, yoghurt or ice cream.

A traditional winter warmer with lots of cream and sugar. Serve warm and finish up the leftovers cold!


A great apple crumble and rhubarb recipe to make with kids

The kids love to make this dish — not only is it delicious, they can muck in and get their hands dirty, literally. That could be with mixing filling ingredients together, rubbing flour into butter, or spreading the topping over the fruit mix. It’s a great opportunity to get them engaged with the joy of baking.

For this recipe, we like to use a food processor but it’s not essential — you can simply rub the flour and butter together to create crumb then add the other ingredients.

Scroll down to see the full recipe including calorie numbers and pin for later so you can make it whenever you like!


For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.

For the torta, preheat the oven to 180C/160C Fan/Gas 4.

Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.

Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.

Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top.

Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.

Serve hot with a dollop of the mascarpone cream.

Recipe Tips

You could try swapping the fruit in the dessert, for example the pears would make an excellent replacement for the apples.


Gingered Rhubarb and Baked Rice Pudding

Food preferences change across the years. Some foods increase in popularity over time, while other foods that were once common are now seldom made. As I work on this blog, I often think about food fads and trends over the past hundred years. Occasionally 1921 cookbooks and magazines provide a window into even earlier times. For example, in 1921 a reader of American Cookery asked for a recipe that she remembered from her childhood.

Source: American Cookery (Aug./Sept., 1921)

Gingered Rhubarb apparently was a food that was eaten in the late 1800’s in Scotland, but by 1921 it apparently was not part of the repertoire of cooks on the U.S. side of the Atlantic. Why had it become less popular? Was it already considered an old-fashioned dessert a hundred-years ago?

The query also contains a serving suggestion. The individual requesting the recipes states that she remembers eating Gingered Rhubarb on rice desserts (which I took to mean rice pudding).

In any case, I was intrigued and decided to make Gingered Rhubarb. I also made Rice Pudding to serve with the Gingered Rhubarb. The recipe I found was for a Baked Rice Pudding (rather than the type of Rice Pudding that is made in a saucepan on top of the stove).

The verdict: Gingered Rhubarb is a tart sauce embedded with sweetened chunks of rhubarb. It goes nicely with Baked Rice Pudding (which is drier and less sticky than many modern Rice Puddings). That said, you need to enjoy rhubarb and its intense flavor to like this recipe. My husband and I both liked the Gingered Rhubarb with Baked Rice Pudding. However, our daughter did not think it was edible. My conclusion- this recipe features rhubarb with its unique tart taste. If you really like that taste, you’ll enjoy this recipe. However, if you are lukewarm to rhubarb, this recipe is not for you.

Here are the original recipe for Gingered Rhubarb:

Source: American Cookery (Aug./Sept., 1921)

I put the rhubarb mixture in a large glass casserole bowl and let it sit overnight on my kitchen counter. The next day, I put the mixture in a stainless steel pan and cooked. it I used ground ginger when making the recipe.

I was pleased with how well the rhubarb pieces retained their shape when I cooked the Gingered Rhubarb. I think that allowing the rhubarb and sugar mixture sit overnight before cooking may have helped the pieces retain their shape. The sugar drew liquid out of the rhubarb.

The 1 1/2 hour cooking time seemed long to me, but I think that it allowed the flavors to concentrate as some of the liquid boils off. The rhubarb turned brownish as it is cooked (similarly to how apples turn brownish when cooked for a long time to make apple butter).

This is a very large recipe. When I made the recipe, I halved it.

Here is the original recipe for Baked (Plain) Rice Pudding:

Source: The New Cookery (1921) by Lenna Frances Cooper

Cooks many years ago would have made both the Gingered Rhubarb and the Baked Rice Pudding using a wood or coal stove. Both of these recipes have a long cook time – but that probably wasn’t considered an issue when the stoves operated constantly, and foods could be cooked for several hours with little attention from the cook.

Here’s the recipes for Gingered Rhubarb updated for modern cooks:

Gingered Rhubarb

  • Servings: 7-9 servings
  • Time: 1 hour 45 minutes active prep time
  • Difficulty: moderate

3 pounds rhubarb, cut into 1/2 pieces (about 6 cups of pieces) -Do not peel.

1 tablespoon ground ginger

In a crock or large glass casserole bowl combine the sugar and ground ginger. Add the rhubarb pieces and stir to coat the rhubarb with the sugar mixture. Cover, and let sit overnight at room temperature.

The next morning put the rhubarb mixture in a stainless steel pan and bring to a boil using medium-high heat. Reduce heat to low and simmer for 1 1/2 hours. Gently stir several times while it is cooking.

Remove from heat. May be serve hot or cold. If desired serve with rice pudding, ice cream, or other dessert.

Here’s the recipe for Rice Pudding updated for modern cooks:

Baked Rice Pudding

  • Servings: 5 - 7
  • Time: 3 hours 15 minutes
  • Difficulty: moderate

Preheat oven to 325° F. Wash the rice, and combine with all the other ingredients. Pour into a 2-quart buttered baking dish. Place in oven and bake for a total of three hours.

During the first hour, stir three times. Then reduce heat to 3oo° F. and continue baking. After another hour, stir again. Continue baking for an additional hour, or until a knife inserted in the center comes out clean. If desired, when the rice pudding is set, the Rice Pudding can be put under the broiler for a short time to lightly brown the top. May be served hot or cold. Refrigerate, if not served immediately.


What is Eve’s Pudding?

I would guess that Eve’s Pudding may actually be the inspiration for American apple cobbler, as the earliest known version of Eve’s Pudding is dated back to 1823. Some American cobblers have the fruit on top of the pastry, but Eve’s Pudding has the pastry on top which means no soggy bottom!

Topping it off with hot custard is almost a requirement, as it would be like wine without cheese (okay, that’s a bad example). How about Laurel without Hardy, if you didn’t pour some lovely custard on top!

Eve’s Pudding takes almost no time to make, so I hope you’ll try this recipe and come back to let me know what you think of this traditional British recipe. Cheers!


Caramel Crusted Rhubarb Pudding

0 hour 0 hour

3/4 cup flour
1 tsp baking powder
1/2 cup rolled oats
3/4 cup Chelsea White Sugar
100g butter melted
4 cups diced rhubarb stalks
3/4 cup Chelsea Soft Brown Sugar
1 Tbsp cornflour
1/4 cup boiling water

Sift flour and baking powder into a bowl. Add rolled oats and Chelsea White Sugar, then mix in melted butter to make crust mixture. Put diced rhubarb into a greased ovenproof dish, such as a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine Chelsea Brown Sugar and cornflour. Spoon over the crust mixture. Carefully pour the boiling water over the top. Do not stir.
Bake for 30 minutes at 180°C.


What can we do with rhubarb?

When it comes to the uses of rhubarb, most recipes see it being stewed for a dessert or jam and in many cases paired with a sweeter fruit such as a strawberry or apple. Because rhubarb has a tart, tangy flavour, it is normally doused in sugar which, of course is not healthy in the slightest. With The Anti-Cancer Kitchen recipe we have found that by simply juicing the rhubarb stalks we extract a really tasty scented juice that when paired with sweet apples gives the wonderful flavour of a traditionally rhubarb crumble in the form of a healthy drink. Win win!


Oma Says:

I've had many people give their preferred method on how they like to serve the rhubarb pudding. Some serving it with milk, and others with cream. Many that serve it with Zwieback or Melba Toast as well.

I imagine something like an oatmeal cookie crumbled on top would be a delicious alternative to the Melba Toast. Now, I've never tried this method, but I envision it would taste similar to the crumble that is put on top of rhubarb crisp. 

Be sure to try it out with different kinds of crisps, cookies or anything else that could act as a crumble like topping.

In the recipe, I mention that I used cherry juice instead of water. I think that by using a red juice as a substitute for water, you can achieve more flavour.

By using the cherry juice as I did, it gave the pudding a fun, different flavour that accompanied the rhubarb very well. It also took away some of the tart flavour that rhubarb can give off, and balanced it out a bit.

I do suggest using any red juice, such as cherry, watermelon, pomegranate, strawberry, or any other kind you can think of that would go well with the rhubarb taste.

Everyone has their own preferred preferences, so make it to your liking! There is no wrong way to make a recipe, and it is always okay to put your own little flare into it.