• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

Baked Rhubarb and Almond Pudding

13 June 2010 by Dominic Franks

I’ve been doing an awful lot of savoury stuff recently and now I fancy something rich and sweet…. I’ve adapted the very popular Delia Smith recipe for Baked Apple and Almond Pudding to make the most of the last of the rhubarb… I thought it had all gone but Tracey trimmed and tidied her plant and cut off the very last of the stems.  Some too woody to use but what I managed to put into this pudding still tastes sweet and sharp and full of summer.

Our Lady Delia of Smith says that the baked apple version can be eaten hot or cold and will keep in the fridge for up to 3 days (and I assume the same for my rhubarb adaptation…) but what with The V and Nigel working up a sweat digging in their gardens it hasn’t actually lasted to the end of this post…

Ingredients


1lb of rhubarb (i used about 6 stalks cut into chunks)
2oz soft brown sugar
4oz butter at room temp
4oz caster sugar
2 large eggs beaten
40 oz ground almonds

On a very low heat place the cut rhubarb and brown sugar into a large saucepan and let it all melt together, but watch it… don’t let it burn.
Meanwhile, cream the butter and caster sugar till light and fluffy, then add the beaten eggs a bit at a time, stirring until it’s all incorporated.  Then gently fold in the ground almonds.

By this point your rhubarb should be ready… In Delia’s recipe she says to put the baked apples into the pie dish first but i’m doing it the other way round… poor the almond mix into the dish and lay the rhubarb on top.  Bake it for 1 hour at 180c.  This way, as it cooks the rhubarb will caramelise and the almond mixture will rise up and gently surround the fruit, wrapping it in a soft blanket of sweetness.

eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Everything else

Previous Post: « baked field mushrooms with garden pesto
Next Post: Cream Tea – Lincolnshire Stylie »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Rachwins says

    13 June 2010 at 9:23 pm

    I love rhubarb! I love rhubarb based puddings! Thank you for your kind words, it's very sweet! Your blog is equally ace, loads of awesome ideas and pictures to boot!

  2. Emmalene says

    13 June 2010 at 10:13 pm

    God that sounds good…I have a list of stuff as long as my arm I want to cook from here!

  3. Dominic Franks says

    13 June 2010 at 10:52 pm

    Thanks ladies.. But Em i think you have your plate full!

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital