German Rhubarb Pudding Recipe – Heidi's Rhabarbergrütze  

by: Gerhild Fulson  / Using her extensive experience and cultural knowledge, Oma Gerhild provides trusted, authentic, and easy-to-follow German recipes both here and in her many cookbooks.

Heidi's German Rhubarb Pudding is a sweet, delicious recipe for the summertime! Add your own little flair to it! Why not give it a go?

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This German rhubarb pudding, aka Rhabarbergrütze, is a great way to use up and enjoy that lovely homegrown rhubarb!

A warm, solacing treat for the Spring time! Delicious with ice cream! 

What Do you do With Rhabarbergrütze?

• In Northern Germany they add something called Zwieback on top. Which is similar to Melba Toast. They look like miniature pieces of toast, which would act as a crumble.
  
• This recipe is traditionally served with either milk, or whipping cream poured into it, taking away that strong tart taste and giving it some sweetness.
• This rhubarb pudding also goes great with vanilla ice cream.

Rhabarbergrütze from Nova Scotia

The first time I had Rhabarbergrütze was when my German friend, Heidi when I visited her in Nova Scotia. Her garden had a large patch of this bold colored rhubarb, which Heidi then picked for a recipe she called Rhabarbergrütze. 

Once the two of us returned to her kitchen, she prepared for us this delicious rhubarb pudding recipe that she served with milk and Melba Toast crumbled on the top.

Heidi is familiar with this yummy recipe because of her Northern German background, and her special twists make it a truly scrumptious and refreshing treat!

Oma Says:

I've had many people give their preferred method on how they like to serve the rhubarb pudding. Some serving it with milk, and others with cream. Many that serve it with Zwieback or Melba Toast as well.

I imagine something like an oatmeal cookie crumbled on top would be a delicious alternative to the Melba Toast. Now, I've never tried this method, but I envision it would taste similar to the crumble that is put on top of rhubarb crisp. 

Be sure to try it out with different kinds of crisps, cookies or anything else that could act as a crumble like topping.

In the recipe, I mention that I used cherry juice instead of water. I think that by using a red juice as a substitute for water, you can achieve more flavor.

By using the cherry juice as I did, it gave the pudding a fun, different flavor that accompanied the rhubarb very well. It also took away some of the tart flavor that rhubarb can give off, and balanced it out a bit.

I do suggest using any red juice, such as cherry, watermelon, pomegranate, strawberry, or any other kind you can think of that would go well with the rhubarb taste.

Everyone has their own preferred preferences, so make it to your liking! There is no wrong way to make a recipe, and it is always okay to put your own little flare into it. 

How to make Rhubarb Pudding

Cut up the rhubarb into even sized pieces

Keep stirring as it's thickening to keep it from burning on the bottom.

Finished pudding, served beautifully with cream and Melba Toast

Ready to make Heidi's Rhubarb Pudding?

Print Recipe

German Rhubarb Pudding Recipe – Heidi's Rhabarbergrütze

This German rhubarb pudding, aka Rhabarbergrütze, is a great way to use up and enjoy that lovely homegrown rhubarb!

A warm, solacing treat for the Spring time! Delicious with ice cream! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings:

Makes 8 servings

Ingredients:

• 2½ pound trimmed rhubarb, chopped 
• 2 cups water or part juice (any red juice will do)
• 1 cup granulated sugar
• 4 tablespoons Bird's Custard Powder (or cornstarch)
• ¼ cup cold water
• 2 teaspoons vanilla extract

Instructions:

1. To prepare rhubarb, you may need to peel it if it is too stringy. Once peeled, chop to whichever size you find best. 
2. In a large pot, combine rhubarb, water and sugar.
3. Bring to boil, and simmer for 5 to 10 minutes.
4. Mix Bird's Custard powder with the cold water.
5. Add to rhubarb mixture, simmer for approx. 1 minute. 
6. Let cool and stir in vanilla extract.
7. Add more sugar or vanilla extract if needed. 

Notes/Hints:

• If you choose to use juice as an alternative for water, I suggest using any red juice. I used cherry juice, and it worked great!

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Heidi's German Rhubarb Pudding made just like Oma



By Oma Gerhild Fulson





This German rhubarb recipe is a great way to use up and enjoy that lovely homegrown rhubarb! A warm, solacing treat for the Spring time! Delicious with ice cream!


Ingredients: rhubarb, sugar, water or juice, vanilla extract, custard powder,

For the full recipe, scroll up ...

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.