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Glutenfreeda's Recipe Index
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Ricotta Pudding Cakes with Rhubarb Compote

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

1 cup ricotta
1 egg, plus 1 yolk
1/4 cup creme fraiche or sour cream
2 Tablespoons sugar
2 Tablespoons heavy cream
2 Tablespoons honey
Pinch of salt
1/2 teaspoon lemon zest

3-1/2 Tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb. (about 2 stalks) of rhubarb, sliced diagonally into 1/4 inch slices

Directions

Preheat the oven to 325°F. Lightly oil 6 large muffin cups.

In a food processor, mix together the ricotta through lemon zest until smooth. Divide the batter evenly among the muffin cups.

In a 10 inch glass baking dish combine the rhubarb, sugar and cornsarch. Spread into an even layer.

Bake the puddings in the muffin tin and the rhubarb in the baking dish side by side in the oven for 35 minutes or until the puddings are just set (halfway through the baking turn the rhurbar). Remove the puddings and the rhubarb from the oven at the same time. Let cool for about 5 minutes (the puddings might shrink slightly).

Run a thin knife around the edge of each pudding. Invert a platter over the pan and then invert the puddings onto the platter. Transfer the puddings to dessert plates and top with the rhubarb compote.

Tips

This is a great dessert for company. You can make the pudding batter and the rhubarb ahead of time and cover with plastic wrap. Right before you sit down for dinner put the pudding and rhubarb in the oven and it will be ready when dinner is done!

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