Layered Rhubarb Pudding Dessert

Why You’ll Love This Recipe

I absolutely love this dessert because it perfectly captures the essence of spring with its combination of tart rhubarb and smooth, creamy pudding. The rhubarb, lightly sweetened with sugar and brightened with lemon juice, provides a refreshing and slightly tangy contrast to the rich, custard-like pudding. The layers make it visually stunning, and the balance of flavors is just divine. Plus, it’s not overly complicated to make, making it the ideal dessert for any occasion, whether you’re hosting a gathering or just enjoying something sweet at home.

Ingredients

For the Rhubarb Layer:

• 4 cups (500 g) fresh rhubarb, trimmed and cut into 1-inch pieces

• ½ cup (100 g) granulated sugar, plus extra for sprinkling

• 1 tablespoon fresh lemon juice

For the Pudding Layer:

• 2 cups (480 ml) whole milk

• 1 cup (240 ml) heavy cream

• ½ cup (100 g) granulated sugar

• 3 large egg yolks

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Rhubarb Layer:

1. In a medium saucepan, combine the rhubarb, ½ cup granulated sugar, and fresh lemon juice. Stir to combine.

2. Cook the mixture over medium heat, stirring occasionally, until the rhubarb has softened and released its juices (about 10 minutes). If the mixture becomes too dry, add a tablespoon or two of water to prevent it from burning.

3. Once the rhubarb is tender and a bit saucy, remove it from the heat and set it aside to cool slightly. It should still have some texture, not completely mushy.

Make the Pudding Layer:

1. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.

2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the warm milk mixture into the egg yolks while whisking constantly to temper them. Gradually whisk the egg mixture back into the saucepan with the remaining milk mixture.

3. Continue cooking the pudding over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.

4. Once thickened, remove from the heat and strain the pudding through a fine-mesh sieve into a clean bowl to remove any egg bits. Let it cool for a few minutes before assembling the dessert.

Assemble the Dessert:

1. Once the pudding layer has cooled slightly and the rhubarb is ready, spoon the pudding into individual serving dishes or a large trifle dish, creating an even layer.

2. Gently spoon the rhubarb mixture on top of the pudding layer, spreading it out evenly.

3. If you like, sprinkle a little extra sugar on top of the rhubarb and let it sit for 10-15 minutes to allow the flavors to meld.

4. Chill the dessert in the refrigerator for at least 2 hours before serving to let the layers set and the flavors develop.

Servings and Timing

This recipe serves about 6-8 people, depending on portion size. Prep time is around 15 minutes for the rhubarb and 20-25 minutes for the pudding layer. The dessert should be chilled for at least 2 hours before serving.

Variations

While this dessert is already delicious on its own, here are some variations to try:

• For a richer flavor, you can add a splash of vanilla extract to the pudding mixture.

• If you want a little crunch, you can add a layer of crushed graham crackers or shortbread cookies between the pudding and rhubarb layers.

• For a more citrusy twist, try adding orange zest to the rhubarb or pudding mixture.

• If you’re not a fan of heavy cream, you can use a lighter milk or a dairy-free alternative like coconut milk.

Storage/Reheating

This dessert stores well in the refrigerator for up to 3-4 days. Keep it covered in plastic wrap or in an airtight container. It’s best enjoyed chilled, but you can let it come to room temperature for about 15 minutes if you prefer it a little less cold.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain it to remove excess moisture before cooking it with the sugar and lemon juice. Frozen rhubarb will work just as well, though the texture might be slightly softer than fresh.

Can I make this dessert ahead of time?

Yes! This dessert actually tastes better after it has had time to chill in the fridge for a few hours, allowing the flavors to meld. You can easily make it a day ahead of time, which makes it great for entertaining.

Can I make a bigger batch of this dessert?

Absolutely! You can double or even triple the ingredients to make a larger batch, especially if you’re serving a crowd. Just make sure to use a larger dish for assembling and adjust the chilling time as needed.

Can I use a different fruit besides rhubarb?

While rhubarb is the star of this dessert, you can use other fruits, such as strawberries or blueberries, in place of or in combination with the rhubarb. Keep in mind that the flavor will change, but it will still be delicious!

Can I make the pudding layer dairy-free?

Yes, you can substitute the whole milk and heavy cream with dairy-free alternatives such as coconut milk and coconut cream. Just be aware that the flavor and texture will be slightly different.

Conclusion

This Layered Rhubarb Pudding Dessert is a beautifully refreshing, creamy, and tangy treat that perfectly captures the essence of spring. The combination of the sweet-tart rhubarb with the rich vanilla pudding makes every bite irresistible. Whether you’re serving it at a gathering or enjoying it as a comforting dessert at home, this dessert is sure to delight everyone who tries it.