12 Delicious Rhubarb Buttermilk Pudding Recipes

Fancy a twist on your dessert menu that’s as delightful to the palate as it is to the eye? Rhubarb and buttermilk come together in these 12 pudding recipes to create a symphony of flavors that range from tart to sweet, creamy to crumbly. Perfect for spring gatherings or a cozy night in, these recipes promise to elevate your home cooking game. Let’s dive into the delicious possibilities!

Classic Rhubarb Buttermilk Pudding

Sometimes the simplest desserts hit the spot. This Classic Rhubarb Buttermilk Pudding is no exception, with its tangy sweetness and creamy texture.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 2 eggs
• 1/2 cup of all-purpose flour
• 1/4 cup of melted butter
• a splash of vanilla extract
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a baking dish.
2. Toss the chopped rhubarb with half the sugar and spread it in the bottom of the dish.
3. Whisk together the buttermilk, eggs, remaining sugar, flour, melted butter, vanilla, and salt until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the buttermilk mixture over the rhubarb in the baking dish.
5. Bake for 45 minutes, or until the top is golden and the pudding is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
6. Let it cool for at least 10 minutes before serving. Tip: The pudding will thicken as it cools, making it easier to slice.

Light and creamy with a perfect balance of tart and sweet, this pudding is a dream. Try serving it warm with a scoop of vanilla ice cream for an extra treat.

Vegan Rhubarb Buttermilk Pudding

Zesty and vibrant, this vegan rhubarb buttermilk pudding is a springtime delight. It’s tangy, creamy, and surprisingly easy to whip up.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of coconut milk
• 1/2 cup of maple syrup
• 1 tbsp of lemon juice
• A splash of vanilla extract
• A pinch of salt
• 1/4 cup of cornstarch
• A couple of tablespoons of water

Instructions

1. Preheat your oven to 350°F.
2. Toss the chopped rhubarb with half the maple syrup and spread on a baking sheet. Roast for 15 minutes until soft. Tip: Roasting rhubarb enhances its flavor.
3. Blend the roasted rhubarb, coconut milk, remaining maple syrup, lemon juice, vanilla, and salt until smooth.
4. In a small bowl, mix cornstarch with water to create a slurry.
5. Pour the rhubarb mixture into a saucepan over medium heat. Stir in the cornstarch slurry.
6. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Tip: Keep stirring to avoid lumps.
7. Remove from heat and pour into serving dishes. Chill for at least 2 hours. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

Yummy and velvety, this pudding pairs wonderfully with fresh berries or a dollop of coconut whipped cream. The rhubarb gives it a delightful tartness balanced by the sweetness of maple syrup.

Gluten-Free Rhubarb Buttermilk Pudding

Rhubarb buttermilk pudding is a refreshing twist on classic desserts, perfect for those avoiding gluten. Rich in tangy flavors, it’s a summer favorite that’s surprisingly simple to make.

Ingredients

• 2 cups of diced rhubarb
• 1 cup of sugar
• 1 1/2 cups of gluten-free flour blend
• 1/2 tsp of baking soda
• A pinch of salt
• 1 cup of buttermilk
• 1 egg
• A splash of vanilla extract
• 2 tbsp of melted butter

Instructions

1. Preheat your oven to 350°F and grease a baking dish.
2. Toss the diced rhubarb with 1/2 cup of sugar and set aside to macerate for 10 minutes. Tip: This draws out the juices, enhancing the flavor.
3. In a bowl, whisk together the gluten-free flour, remaining sugar, baking soda, and salt.
4. In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter until smooth.
5. Combine the wet and dry ingredients, stirring just until blended. Tip: Overmixing can make the pudding tough.
6. Fold in the macerated rhubarb and its juices.
7. Pour the batter into the prepared dish and bake for 45 minutes, or until golden and set. Tip: A toothpick inserted should come out clean.

Serve this pudding warm for a comforting dessert or chilled for a refreshing treat. The texture is delightfully spongy, with bursts of tart rhubarb. Try it with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Rhubarb Buttermilk Pudding with Vanilla Bean

Oozing with comfort, this rhubarb buttermilk pudding is a creamy dream with the subtle sophistication of vanilla bean. Perfect for when you crave something sweet but not too heavy.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• A splash of vanilla extract
• 1 vanilla bean, split and scraped
• 2 cups of buttermilk
• 3 eggs
• A pinch of salt
• 1/2 cup of all-purpose flour

Instructions

1. Preheat your oven to 350°F and butter a baking dish.
2. Toss the chopped rhubarb with 1/2 cup of sugar and let it sit for 10 minutes to macerate.
3. In a bowl, whisk together the buttermilk, eggs, remaining sugar, vanilla extract, and the seeds from the vanilla bean until smooth.
4. Sift in the flour and salt, whisking just until combined to avoid overmixing.
5. Spread the macerated rhubarb evenly at the bottom of the prepared baking dish.
6. Pour the buttermilk mixture over the rhubarb, ensuring it’s fully covered.
7. Bake for 45 minutes, or until the pudding is set and the top is golden brown.
8. Let it cool for at least 15 minutes before serving to allow it to set further.

Zesty yet creamy, this pudding strikes a beautiful balance between tart and sweet. Serve it warm with a dollop of whipped cream or chilled for a firmer texture.

Spiced Rhubarb Buttermilk Pudding

Grab your mixing bowls because this Spiced Rhubarb Buttermilk Pudding is about to become your new favorite summer dessert. It’s tangy, sweet, and spiced just right.

Ingredients

– 2 cups of chopped rhubarb
– 1 cup of sugar
– 1 1/2 cups of buttermilk
– 2 eggs
– 1/2 cup of all-purpose flour
– 1 tsp of cinnamon
– 1/2 tsp of nutmeg
– A splash of vanilla extract
– A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a baking dish.
2. Toss the chopped rhubarb with 1/2 cup of sugar and spread it at the bottom of the dish.
3. In a bowl, whisk together the buttermilk, eggs, remaining sugar, flour, cinnamon, nutmeg, vanilla, and salt until smooth.
4. Pour the buttermilk mixture over the rhubarb in the baking dish.
5. Bake for 45 minutes, or until the top is golden and the pudding is set but still slightly wobbly in the center.
6. Let it cool for at least 10 minutes before serving.
Tip: For an extra flavor boost, sprinkle a little extra cinnamon on top before baking.
Tip: If your rhubarb is very tart, feel free to add an extra tablespoon of sugar to the mixture.
Tip: Serve warm for the best texture, but it’s also delicious cold straight from the fridge.
Warm or cold, this pudding has a creamy texture with bursts of tangy rhubarb. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Rhubarb Buttermilk Pudding with Strawberry Compote

Rhubarb buttermilk pudding with strawberry compote is a springtime favorite that balances tart and sweet flavors perfectly.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 2 eggs
• 1/2 cup of flour
• A pinch of salt
• A splash of vanilla extract
• A couple of cups of fresh strawberries
• 1/4 cup of water
• 1 tbsp of lemon juice

Instructions

1. Preheat your oven to 350°F.
2. Toss the chopped rhubarb with 1/2 cup of sugar and let it sit for 10 minutes to draw out the juices.
3. Whisk together buttermilk, eggs, remaining sugar, flour, salt, and vanilla in a bowl until smooth.
4. Fold in the rhubarb and its juices gently.
5. Pour the mixture into a greased baking dish and bake for 45 minutes, or until the top is golden and the pudding is set.
6. While the pudding bakes, combine strawberries, water, lemon juice, and remaining sugar in a saucepan over medium heat.
7. Simmer for 10 minutes, stirring occasionally, until the strawberries break down and the compote thickens.
8. Let the pudding cool slightly before serving with a generous spoonful of strawberry compote on top.

Perfectly creamy with a slight tang, this pudding pairs wonderfully with the sweet strawberry compote. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Swirl Rhubarb Buttermilk Pudding

Eager for a dessert that marries tangy rhubarb with rich chocolate? This pudding is your answer. It’s creamy, with a bold swirl of flavors that’ll surprise your taste buds.

Ingredients

– 2 cups of diced rhubarb
– 1/2 cup of sugar
– 1 cup of buttermilk
– 2 eggs
– 1/4 cup of cocoa powder
– A splash of vanilla extract
– A pinch of salt
– 1 tbsp of butter, melted

Instructions

1. Preheat your oven to 350°F. Grease a baking dish with the melted butter.
2. Toss the diced rhubarb with 1/4 cup of sugar in a bowl. Let it sit for 10 minutes to draw out the juices.
3. Whisk together buttermilk, eggs, the remaining sugar, cocoa powder, vanilla extract, and salt in another bowl until smooth.
4. Layer the rhubarb at the bottom of the greased dish. Pour the buttermilk mixture over it.
5. Use a knife to swirl the rhubarb into the buttermilk mixture for a marbled effect.
6. Bake for 45 minutes, or until the pudding is set but still slightly wobbly in the center.
7. Let it cool for at least 15 minutes before serving. This helps the pudding set further.
Holding its shape yet creamy, this pudding offers a delightful contrast between the tart rhubarb and the deep chocolate. Serve it warm with a dollop of whipped cream for an extra treat.

Rhubarb Buttermilk Pudding with Coconut Cream

Fancy a dessert that’s both tangy and creamy? This rhubarb buttermilk pudding topped with coconut cream is a summer must-try. It’s simple, refreshing, and just the right amount of sweet.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 3 eggs
• 1/2 cup of flour
• A pinch of salt
• A splash of vanilla extract
• 1 can of coconut cream, chilled overnight
• A couple of tablespoons of powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Toss the chopped rhubarb with 1/2 cup of sugar and spread it in a baking dish. Tip: Let it sit for 10 minutes to draw out the juices.
3. Whisk together buttermilk, eggs, the remaining 1/2 cup of sugar, flour, salt, and vanilla extract until smooth. Tip: Ensure no lumps for a silky texture.
4. Pour the buttermilk mixture over the rhubarb.
5. Bake for 45 minutes or until the pudding is set and golden. Tip: A toothpick should come out clean when it’s done.
6. While the pudding cools, whip the chilled coconut cream with powdered sugar until peaks form.
7. Serve the pudding warm or chilled, topped with the coconut cream.

Cool and creamy, this pudding pairs the tartness of rhubarb with the richness of coconut. Try it with a sprinkle of toasted coconut for extra crunch.

Baked Rhubarb Buttermilk Pudding

Absolutely, this baked rhubarb buttermilk pudding is a game-changer for your dessert repertoire. It’s tangy, creamy, and just the right amount of sweet.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 2 eggs
• 1/2 cup of all-purpose flour
• A splash of vanilla extract
• A pinch of salt
• A couple of tablespoons of melted butter

Instructions

1. Preheat your oven to 350°F and grease a baking dish with a bit of the melted butter.
2. Toss the chopped rhubarb with half the sugar and spread it at the bottom of the dish.
3. Whisk together the buttermilk, eggs, remaining sugar, flour, vanilla, and salt until smooth. Tip: Make sure there are no lumps for a silky texture.
4. Pour the batter over the rhubarb in the baking dish.
5. Drizzle the top with the remaining melted butter. Tip: This adds a lovely golden crust.
6. Bake for 45 minutes or until the top is golden and the pudding is set. Tip: A toothpick inserted should come out clean.

Kick back and enjoy this pudding warm or cold. The rhubarb gives a tart contrast to the sweet, custardy base. Try serving it with a dollop of whipped cream for extra indulgence.

Rhubarb Buttermilk Pudding with Almond Crumble

Warm up your summer with this tangy, sweet rhubarb buttermilk pudding topped with a crunchy almond crumble. It’s a perfect blend of textures and flavors that’ll have you coming back for seconds.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 1/2 cups of buttermilk
• 2 eggs
• 1/2 cup of all-purpose flour
• 1/2 cup of almond flour
• 1/4 cup of melted butter
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F. Grease a baking dish lightly.
2. Toss the chopped rhubarb with 1/2 cup of sugar in a bowl. Let it sit for 10 minutes to draw out the juices.
3. In another bowl, whisk together the buttermilk, eggs, remaining sugar, and vanilla extract until smooth.
4. Sift in the all-purpose flour and salt, stirring just until combined. Tip: Don’t overmix to keep the pudding tender.
5. Pour the buttermilk mixture over the rhubarb in the baking dish.
6. Mix the almond flour with melted butter for the crumble. Sprinkle it evenly over the pudding. Tip: For extra crunch, add a handful of chopped almonds to the crumble.
7. Bake for 45 minutes, or until the top is golden and the pudding is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let it cool for 10 minutes before serving.

Delight in the creamy pudding with bursts of rhubarb, all under a buttery almond crumble. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Rhubarb Buttermilk Pudding with Lemon Zest

Oozing with tangy sweetness, this rhubarb buttermilk pudding is a summer delight. Lemon zest adds a bright finish.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 2 eggs
• 1/2 cup of all-purpose flour
• A splash of vanilla extract
• The zest of one lemon
• A pinch of salt

Instructions

1. Preheat your oven to 350°F.
2. Toss the chopped rhubarb with 1/2 cup of sugar in a bowl. Let it sit for 10 minutes to draw out juices.
3. Whisk together buttermilk, eggs, remaining sugar, flour, vanilla, lemon zest, and salt in another bowl until smooth.
4. Fold the rhubarb mixture into the buttermilk mixture gently.
5. Pour the batter into a greased 8-inch baking dish.
6. Bake for 45 minutes, or until the top is golden and the pudding wobbles slightly in the center.
7. Let it cool for 15 minutes before serving. Tip: The pudding sets further as it cools.
8. Serve warm or at room temperature. Tip: A dollop of whipped cream complements the tanginess.
9. For an extra zing, sprinkle additional lemon zest on top before serving. Tip: This also adds a pop of color.

Wondering about the texture? It’s creamy with soft rhubarb bits. The lemon zest cuts through the richness, making it refreshing. Try it with a scoop of vanilla ice cream for contrast.

Rhubarb Buttermilk Pudding with Ginger Snap Crumbs

Perfect for summer, this rhubarb buttermilk pudding combines tartness with creamy sweetness, topped with spicy ginger snap crumbs for crunch.

Ingredients

• 2 cups of chopped rhubarb
• 1 cup of sugar
• 1 cup of buttermilk
• 2 eggs
• 1/2 cup of all-purpose flour
• A pinch of salt
• A splash of vanilla extract
• A couple of crushed ginger snaps
• 1 tbsp of melted butter

Instructions

1. Preheat your oven to 350°F.
2. Toss the chopped rhubarb with 1/2 cup of sugar in a bowl. Let it sit for 10 minutes to draw out juices.
3. Whisk together buttermilk, eggs, remaining sugar, flour, salt, and vanilla in another bowl until smooth.
4. Fold in the rhubarb and its juices gently into the buttermilk mixture.
5. Pour the mixture into a greased baking dish. Tip: Use a rubber spatula to get every last bit.
6. Bake for 45 minutes or until the edges are set but the center still jiggles slightly.
7. While baking, mix crushed ginger snaps with melted butter for the topping.
8. Sprinkle the ginger snap crumbs over the pudding after it’s baked. Tip: For extra crunch, broil for 1-2 minutes, watching closely to avoid burning.
9. Let it cool for at least 15 minutes before serving. Tip: It firms up as it cools, making it easier to slice.

Buttery ginger snap crumbs contrast the creamy, tangy pudding beautifully. Serve warm with a dollop of whipped cream or chilled for a firmer texture.

Conclusion

These 12 Delicious Rhubarb Buttermilk Pudding Recipes offer a treasure trove of sweet, tangy delights perfect for any season. Whether you’re a seasoned baker or trying rhubarb for the first time, there’s something here to spark your culinary creativity. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow dessert enthusiasts to discover.