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Vanilla Pudding with Baked Rhubarb

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Infused with seeds scraped from the pod, this version of vanilla pudding has a rich, tempting flavor. A luscious match for tangy rhubarb -- baked with more vanilla -- or any number of other toppings, it's anything but plain vanilla.

Source: Martha Stewart Living, June 2005
Servings

Ingredients

Directions

Cook's Notes

Pudding can be refrigerated, covered with plastic, up to 1 day.

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Reviews

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How would you rate this recipe?
54
  • Suzanna Post
    12 JAN, 2015
    Really good but I reduced sugar to 3/4 cup and it was still too sweet. Great creamy pudding recipe.
    Reply
  • Allie B 14
    25 SEP, 2013
    Oh my stars! I'm not even a pudding fan, but wow! I made this for my husband, who loves all things custard-y and creamy. This was amazing (and that's just me tasting from the spatula after I poured the pudding in the bowl!). I cannot wait to surprise my husband with this when he comes home tonight, it is that good. I will serve it with mixed berries, layered in my grandmother's parfait glasses. I had no vanilla beans on hand so used 2 1/2 teaspoons pure vanilla extract.
    Reply
  • Rah718
    10 APR, 2013
    The level of sweetness in this recipe is almost diabetic-coma-inducing. For those with high blood sugar, this recipe will kill you! Just kidding, but seriously, I urge anyone trying this to use a 1/2 cup of sugar rather than the full cup. So as this is the first time I've ever made pudding, I was kind of excited to put my inner grandma to the test, even though I'm a guy. Anyway, the final result was very disappointing. The pudding tasted very "floury" and not as silky and creamy as I fantasized.
    Reply
  • dodottodot
    7 JAN, 2013
    Classic and beautiful. This is recipe reminds me of my Grandmother's Pudding. Items from family poultry and dairy farm. Perfect.
    Reply
  • lizzysap
    31 MAR, 2008
    too sweet!!!!! cut back sugar by at least 3/ 4 cup!!!!
    Reply

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