Close
Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/3 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| rhubarb (diced): 1 1/2 cups |
| seedless raisins (packed): 1/4 cup |
| 2% milk: 1/2 cup |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| water: 1 cup (boiling) |
| light brown sugar (packed): 1/4 cup |
| salted butter: 1/4 cup |
| lemon juice: 1 Tbl |
| lemon zest: 1 tsp (grated) |
| whole nutmeg: 1/16 tsp |
Lemony Rhubarb Pudding
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Stir in rhubarb and raisins.
- In separate bowl, beat together milk, egg and vanilla just until combined.
- Stir into flour mixture.
- Place batter into a greased 8 inch square baking dish.
- For sauce, stir sugar and butter into boiling water until dissolved and melted.
- Add lemon juice, lemon rind and nutmeg.
- Pour gently over batter.
- Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.