German Rhubarb Pudding Recipe – Heidi's Rhabarbergrütze

This German rhubarb pudding, aka Rhabarbergrütze, is a great way to use up and enjoy that lovely homegrown rhubarb!

A warm, solacing treat for the Spring time! Delicious with ice cream! 

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes


Makes 8 servings


  • 2½ pound trimmed rhubarb, chopped 
  • 2 cups water or part juice (any red juice will do)
  • 1 cup granulated sugar
  • 4 tablespoons Bird's Custard Powder (or cornstarch)
  • ¼ cup cold water
  • 2 teaspoons vanilla extract


  1. To prepare rhubarb, you may need to peel it if it is too stringy. Once peeled, chop to whichever size you find best. 
  2. In a large pot, combine rhubarb, water and sugar.
  3. Bring to boil, and simmer for 5 to 10 minutes.
  4. Mix Bird's Custard powder with the cold water.
  5. Add to rhubarb mixture, simmer for approx. 1 minute. 
  6. Let cool and stir in vanilla extract.
  7. Add more sugar or vanilla extract if needed. 


  • If you choose to use juice as an alternative for water, I suggest using any red juice. I used cherry juice, and it worked great!

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