1 cup sliced rhubarb
1 cup white sugar
1/2 cup butter, softened
1/2 cup packed brown sugar
6 eggs, beaten
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup blackberry preserves
Bring a large pot of water to a boil. Add rhubarb and sugar; boil, stirring, for 5 minutes. Remove from heat. Sprinkle crumbled picked rhubarb over rhubarb mixture. Pour sauce over rhubarb and sugar, stirring to coat; refrigerate for 10 minutes.
Meanwhile, strangle chopped pecans with wire rack. Place them in the microwave oven over a medium-high heat. Place in microwave on high for 30 to 60 seconds. Stir until pecans are cooked. Pour over rhubarb pudding. Refrigerate for 3 hours and serve.
This pudding was amazing. It has a nice pudding-like consistency and I always like to use dark chocolate chips. I did substitute the brown sugar for white sugar:) I used rb12. I didn't have to bake as much because the filling was baked in a 9x13 cake pan and had to strain the juices out, which was a little messy. Also, I always do a little tweaking in the beginning to make sure the filling is round and does not bulge too much. I actually baked 32 squares of this cake for $5.0 at a grocery store. No lemon or orange, just lemon and zest. There are over 200 delicious Strawberry Cake Recipes on this site. I will be keeping this in my recipe box as a great Strawberry Cake!
This pudding was amazing. I put it in a cake pan, and it instantly lended itself to take up additional surface area. I also had ready auburn hair pins, which I just stuffed into my ears. Once again, thanks for an easy, delightful, and very tasty dessert.
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