A Blushing Betty is a rhubarb sponge pudding with a moist and scrumptious cake baked on prime of a luscious rhubarb compote. Recipe with step-by-step photographs.
Rhubarb Dessert
There was a time final yr once I by chance ordered 3 kg (6 lb) of rhubarb as a substitute of three stalks with my on-line grocery order. It was a kind of errors the place, upon realising the magnitude of my mistake, we may solely snicker and be grateful that I hadn’t confused the order for, say, broccoli or beetroot.
I used to be additionally moderately grateful that the error pertained to my favorite compelled rhubarb which is usually solely out there from January to March within the northern hemisphere.
Compelled rhubarb is the vibrant pink selection which, when cooked, turns a vivid fuchsia pink. This makes them excellent for utilizing in rhubarb desserts like this Blushing Betty.
Blushing Betty
My favorite recipes for rhubarb embrace my Rhubarb Crumble with Strawberries (which I make at the very least a dozen instances in winter!) and Rhubarb Custard Cake.
As I used to be on the lookout for extra concepts on learn how to deplete my extra rhubarb, I got here throughout a recipe for Blushing Betty in Stephanie Alexander’s The Prepare dinner’s Companion. I fell in love with the identify of the dessert and immediately knew that I’d adore it!
A Blushing Betty is a cake sponge baked on prime of stewed rhubarb. In different phrases, it is sort of a Rhubarb Crumble however with a sponge topping as a substitute. It’s a deliciously comforting rhubarb dessert, excellent on these chilly, wintry nights once you want one thing warming.
Blushing Betty Recipe
This Blushing Betty recipe is loosely based mostly on the recipe I take advantage of for Eve’s Pudding, which is made with apples as a substitute of rhubarb.
For this rhubarb dessert, I wish to make a easy rhubarb compote utilizing simply rhubarb, vanilla sugar and water.
Compelled rhubarb is greatest for this Blushing Betty so that you’ve that vivid pink distinction towards the tender cake sponge. Nevertheless, common rhubarb, i.e. the inexperienced/purple selection, works simply as properly on this recipe and can style precisely the identical.
The right way to Make Rhubarb Pudding
Step 1
Make the rhubarb filling by chopping it into 1 cm slices. Place the rhubarb into a big saucepan, along with the sugar and water. Prepare dinner the rhubarb over medium warmth till the rhubarb softens and begins to interrupt down.
Because the rhubarb will proceed to cook dinner within the oven, attempt to not overcook it at this level, so that you simply nonetheless have some chunks of rhubarb within the filling to present a little bit of texture to the pudding.
You additionally need the rhubarb filling to be considerably moist, i.e. not too thick in texture, in order that the ensuing pudding is moist and luscious beneath.
Pour the rhubarb right into a pie dish with a 1 litre/4 cup capability.
Step 2
Make the batter by creaming the butter and sugar collectively till it’s gentle and fluffy.
Add the vanilla, after which add one egg at a time, adopted by a tablespoon of flour to assist forestall the batter from curdling.
Add the remainder of the flour, along with the milk, and beat till you’ve a thick and easy batter.
Dollop the batter over the cooked rhubarb, and use a spatula to softly unfold the batter. Don’t fear an excessive amount of about masking the rhubarb fully – the cake will unfold and rise because it bakes within the oven.
Step 3
Generously sprinkle the batter with demerera sugar and flaked almonds.
Step 4
Bake for 30-40 minutes, or till the pudding is evenly golden and set within the centre.
Test the pudding at about 25 minutes, and whether it is browning too shortly at this stage, loosely cowl the pudding with a sheet of foil for the remaining baking time.
What to Serve with Rhubarb Pudding
A delicate pouring custard, served heat, goes greatest with a Rhubarb Pudding or Blushing Betty.
Vanilla ice-cream can also be a superb possibility, though my household are sometimes completely happy to eat this Blushing Betty as it’s, like a heat cake.
Extra Rhubarb Recipes
If you’re on the lookout for extra rhubarb recipes, you may also like:
Rhubarb Crumble with Strawberries
Blushing Betty
- Prep Time: 20 minutes
- Prepare dinner Time: 40 minutes
- Complete Time: 1 hour
- Yield: Serves 4-6
- Class: Dessert
- Methodology: Oven
- Delicacies: Australian
A Blushing Betty is a rhubarb sponge pudding with a moist and scrumptious cake baked on prime of a luscious rhubarb compote. Recipe with step-by-step photographs.
Substances
For the rhubarb filling
For the cake topping
To serve
- vanilla ice-cream or custard
Directions
For the rhubarb filling
- Slice the rhubarb thickly.
- Place the rhubarb into a big saucepan, along with the sugar and water.
- Prepare dinner over medium warmth till the rhubarb has softened however nonetheless retains a few of its form. Stir incessantly to ensure the rhubarb will not be sticking to the pan, and to softly break up the rhubarb.
- The rhubarb combination needs to be comparatively skinny (i.e. not a thick combination). If not, add a splash or two of water in order that the rhubarb filling is extra on the moist facet than dry.
- Style the rhubarb to see if it’s good to add extra sugar.
- Pour the rhubarb right into a baking dish. I usually use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capability.
For the cake topping
- Preheat the oven to 180°C/360°F (with out fan).
- Beat the butter and sugar collectively till pale and fluffy.
- Add the vanilla extract.
- Beat in a single egg at a time, adopted by a tablespoon of the flour to forestall the batter from curdling.
- Add the remaining flour and baking powder, in addition to the milk.
- Beat the whole lot collectively till you’ve a thick and easy batter.
To bake the Blushing Betty
- Dollop the batter on prime of the rhubarb within the baking dish.
- Use a spatula or palette knife to evenly unfold the batter. Don’t fear about stretching the batter to fully cowl the rhubarb – the batter will unfold because it bakes within the oven.
- Sprinkle the batter generously with demerera sugar and flaked almonds.
- Bake the pudding on the center shelf of the oven for 30-40 minutes, or till the pudding is evenly golden and set within the centre.
- Test the pudding at about 25 minutes to ensure it’s not browning too shortly. If crucial, loosely cowl it with a chunk of foil.
- Serve heat with vanilla ice-cream or custard.
Kitchen Notes
OVEN TEMPERATURES
All recipes on this web site state temperatures for a daily oven (i.e. a standard oven with out fan). In case you have a convection oven with a fan, please seek the advice of the producer’s handbook on learn how to alter the temperature and baking time accordingly.
CONVERSIONS
To transform from cups to grams, and vice-versa, please see this helpful Conversion Chart for Fundamental Substances.
