Rhubarb Pudding (1887) ★★

12:00 AM 1880s , 19th century , 2 stars , cake , dessert , fruit , soy-free , united states , victorian 0 Comments

In North America, rhubarb is a sign of spring. I was a little late this year, but I always anticipate being able to buy it from the grocery store (one day I will have my own plant!). In America, rhubarb was so often used as a pie filling that it actually became known as "pie plant." This recipe is not for a pie, but it represents the use of rhubarb as a popular food and ingredient in desserts.



Original Recipe:


The Verdict:
Unfortunately this pudding wasn't very good. The cake was so bland and flavourless and it didn't even have sugar, so it didn't even taste sweet. The juices from the rhubarb also made the top a bit soggy. That said, with some modifications, this could be a good dessert. The cake needs sugar directly in it and perhaps some flavouring with a little vanilla or some spices. Lightly coating the rhubarb in some cornstarch might also help with the soggy top issue.


Modernized Recipe:
(Adapted from The Whitehouse Cookbook)

RHUBARB, chopped fine
SUGAR
CORNSTARCH
1 cup BUTTERMILK
2 EGGS
1/4 cup BUTTER, softened
1/2 teaspoon BAKING SODA
FLOUR
VANILLA or SPICES
CREAM

1. Mix together the rhubarb, a bit of cornstarch, and sugar to taste. Arrange in the bottom of a greased pan. Preheat oven to 350F.
2. In a medium mixing bowl, whisk together the buttermilk and eggs. Add the butter. Add the baking soda and enough flour to make a cake-like batter (I used about 4 handfuls). Add vanilla or spices as desired. Whisk until well-combined and pour over the rhubarb.
3. Bake for about 30 minutes, or until the edges start to pull away and a toothpick comes out clean. Let cool in the pan and then invert onto a plate. Serve topped with sugar and cream.