There is no definitive receipt for rhubarb pudding. It may consist of a form of tart or of a steamed sponge or suet pudding with rhubarb pieces mixed-in or of a low plate lined with shortcrust paste, chopped rhubarb on top, batter of flour sugar eggs and cream poured over and baked.
See also: Rhubarb Pudding-Pie
Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)
Spring Fruit Pudding.
Peel, and well wash four dozen sticks of rhubarb: put into a stew-pan with the pudding a lemon, a little cinnamon, and as much moist sugar as will make it quite sweet; set it over a fire, and reduce it to a marmalade; pass through a hairsieve, and proceed as directed for the Boston pudding, leaving out the lemon-juice, as the rhubarb will be found sufficiently acid of itself.
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