Rhubarb Pudding

Rhubarb Pudding

24
MAP 1

"A cobbler-like consistency."

Ingredients

55 m {{adjustedServings}} servings 227 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
  2. Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
  3. Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
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Reviews

24
  1. 27 Ratings

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Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a far...

This is very easy to make and delicious. It has a very sweet dense cake bottom but the rhubarb is still tart.

Delicious, only changes: I added 2 tsp ground ginger and baked for 50 min. Yummy, very easy to make. Will make this again.