Recipe My mother's rhubarb pudding

6 servings

Origin: Lac-Saint-Jean cuisine

The following list gives a good portrait of Lac-Saint-Jean cuisine of Franco-Québec origin, from all generations since the beginning of the 19th century. Thanks to my relatives, my friends, the many elders I met in the shelters, the historical societies and the testimonies of the 800 elderly people interviewed from 1935 onwards, by the students of the Chicoutimi Seminary of Mgr Victor Tremblay, I was able to gather enough facts to draw up an accurate portrait of the cuisine practiced in Lac-Saint-Jean. And despite its distance from major centers, Lac-Saint-Jean has always remained open to the different culinary fashions that Quebec has experienced. The Cistercian abbey and the agricultural orphanage established in Vauvert by a French community opened the people of the upper lake to new agricultural techniques as well as new products. Later, the construction of dams and factories in the Alma region opened the people of the eastern part of the region to the whole world, as I mentioned above. The list will therefore reflect all of this.

INGRÉDIENTS

• 500 ml fresh or frozen rhubarb pieces
• 175 ml sugar
• 50 g regular margarine
• 90 ml sugar
• 1 large egg
• 5 ml vanilla
• 115 ml milk
• 225 ml pastry flour
• 5 ml baking powder
• 1 ml salt
• 1 ml baking soda

PRÉPARATION

1. Heat the oven to 350 º F and butter a glass or ceramic pudding dish.
2. In this dish, place the rhubarb and the 175 ml of mixed sugar with.
3. In a first medium bowl, whisk the margarine with the 90 ml of sugar then add the egg and vanilla.
4. Stir in the milk.
5. In another bowl, mix the flour, salt, baking powder and baking soda.
6. Pour these dry ingredients into the first bowl to make the pudding batter.
7. Pour this batter over the rhubarb and level the batter to cover the rhubarb well.
8. Bake in the oven for 30 min.
9. Reduce the heat to 225 º F until dessert if you want to eat the pudding warm.
10. Turn the pudding over when serving and serve it with sweet cream, as shown in the photo.