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Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| salted butter: 1/4 cup |
| buttermilk: 1 cup |
| rhubarb (chopped): 3 cups |
| granulated sugar: 1 cup |
| salted butter: 2 Tbl |
| ground nutmeg: 1 dash |
| water: 1 cup (boiling) |
Rhubarb Pudding
Credit: AllRecipes
User rating:
"This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream."
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Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
- Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
- Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.