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Rhubarb Pudding, Simple

Simple rhubarb pudding from Erken's Stor kokebok 1914: rice porridge of 1 l milk and 100 g rice is mixed with egg, sugar and melted butter, layered with rhubarb compote in a greased dish and baked in a hot oven 1/2 to 3/4 hour. Served with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 484 (falt i det fri)

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About the dish

A thrifty everyday dessert from the rhubarb chapter of "Stor kokebok" (1914), meant as a way to use up leftover rice porridge. Rhubarb was one of the earliest "fruits" in Norwegian gardens, and Erken gives a whole series of simple dishes made from it.

How to make it

  1. 1

    Cook the porridge

    Cook rice porridge from the rice and milk in the usual way. If you have leftover rice porridge, you can use about one large plateful of it instead.

  2. 2

    Mix in egg and butter

    Stir the egg, the sugar and the melted butter into the finished porridge.

  3. 3

    Layer in the dish

    Grease a dish and layer the porridge with the cooked, suitably sweet rhubarb compote.

  4. 4

    Bake

    Bake the pudding in a hot oven (about 180°C (355 °F) / 350°F) for 1/2 to 3/4 hour, until it is baked through and lightly golden.

  5. 5

    Serve

    Serve warm with sugar on the side.

Changes from the original

Measurements converted to modern units (1 deep plateful of compote ≈ 4 dl, "1 spoon of sugar" ≈ 1 tablespoon). The method is broken into numbered steps and the language modernized in the steps, while the transcription is kept in 1914 spelling.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 556)~79% of the text changedremovedadded
1 l melk. l. melk 100 g gr. risengryn (eller bruk ca. 1 stor tallerken ferdig risengrøt). eller pressede byggryn 1 stk egg. 4 dl rabarberkompott (kokt og passe søt, egg 1 dyp tallerkenfull). tallerkenfull rabarbrakompott 30 g gr. smeltet smør (smeltet). 1 ss skje sukker. sukker til servering. Kok risengrøt Grøt kokes av risengryn grynene og melk på vanlig måte. Har du rester av risengrøt fra før, kan du bruke ca. melken som vanlig, eller man benytter en stor tallerken av den i stedet.. Rør egget, sukkeret tiloversbleven grøt. Grøten irøres egget og sukkeret samt det smeltede smøret inn smør og legges i den ferdige grøten.. Smør en smurt form og legg grøten lagvis med den kokte, passe søte rabarberkompotten.. Stek puddingen rabarbrakompott. Stekes i varm ovn (ca. 180 °C) i ½–¾ time, til den er gjennomstekt og lett gyllen.. Serveres varm med sukker time. Sukker til.

Note on Modernised

Mål er omregnet til moderne enheter (1 dyp tallerken kompott ≈ 4 dl, «1 ske sukker» ≈ 1 spiseskje). Fremgangsmåten er delt i nummererte trinn og språket modernisert i trinnene, mens transkripsjonen er beholdt i 1914-rettskriving.

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Frequently asked questions

Can I use leftover rice porridge?
Yes. The original recipe says you can use a large plateful of leftover rice porridge instead of cooking fresh porridge from 1 liter of milk and 100 g of rice.
How long should the pudding be baked?
In a hot oven for 1/2 to 3/4 hour, in a greased dish.
How is the pudding layered in the dish?
The porridge is stirred together with egg, sugar and melted butter, and layered in a greased dish with cooked, suitably sweet rhubarb compote.
What is it served with?
Sugar is sprinkled over or served on the side, according to the recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 484.

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