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Dessert

Rhubarb or Pie-plant Pudding

A baked rhubarb pudding made with butter, baking soda, flour, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and rhubarb match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 670 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rhubarb or Pie-plant Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake

  1. Melt the butter and mix it with baking soda and enough flour to create a thick batter.

  2. Spread the batter over the rhubarb.

  3. Bake until done.

Serve

  1. Invert onto a platter so the rhubarb is on top.

  2. Serve with sugar and cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + rhubarbtop 7% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat and richness to the batter, helping it bake tender and flavorful.
Baking soda
Reacts to lift and leaven the batter so it rises and bakes lighter.
Flour
Provides the structure that holds the thick batter together as it bakes.
Rhubarb
Supplies the tart fruit base that sits under the batter and becomes the topping.
Sugar
Adds sweetness to balance the tartness of the rhubarb when served.

The step that matters

Invert onto a platter. Turning the pudding out while it is still warm helps the rhubarb release cleanly and keeps the topping from sticking to the pan. Letting it cool too long can cause the fruit to stick and break the surface.

Swap the rhubarb

How well each one fits the dish's main ingredients (egg, butter, flour, sugar, cream):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Rhubarbthe original
  4. Capersfits about as well

Fit is the average pairing score against egg, butter, flour, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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