Rhubarb Pudding

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Recipe for Rhubarb Pudding. This recipe owes its inspiration to a recipe for Rhubarb Yorkshire from the Hancock Shaker Village. However, this version is much lighter and lower in calories.


  • Filling:
  • 2 cups rhubarb
  • 1 cup finely minced, sweet cicely (or 1/2 cup sugar mixed with 1/8 teaspoon crushed anise seeds)
  • 1 tablespoon butter
  • 1 tablespoon corn oil
  • 4 egg whites
  • 3/4 cup flour
  • 3/4 cup skim milk
  • 1/2 cup raisins (optional)
  • Topping:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar


  1. Cut rhubarb into 1-inch lengths and cover with boiling water; drain and stir in sweet cicely (or sugar and anise).
  2. Heat 1 tablespoon butter and corn oil in a deep, 1-quart baking dish in the preheated oven; the fats should bubble but not brown.
  3. Beat egg whites lightly; beat in flour and milk. Pour mixture into hot dish; sprinkle rhubarb-sweet cicely mixture over the top, keeping it 1 inch from the edge of the pan. Return to oven; bake for 20 minutes or until top is brown.
  4. For topping, melt 2 tablespoons butter in a small nonstick saucepan; stir in 2 tablespoons brown sugar. Cook until syrupy; drizzle over the top of the pudding. Serve topped with frozen yogurt.
  5. Per Serving: (1/6 recipe made with sweet cicely and raisins)
  6. 208 Cal
  7. 9gm Total Fat (4gm Sat Fat)
  8. 28gm Carb
  9. 17mg Chol
  10. 124mg Sodium
  11. 6gm Protein
  12. 2gm Dietary Fiber
  13. Exchanges: 1 Starch/Bread 1 Fruit; 2 Fat