“I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.” - by kkelly
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch pudding
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 285 cal
- 14%
- Fat
- 15 g
- 23%
- Carbs
- 35.8 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Thanks for such a wonderful recipes. I bought the rhubarb and strawberries but forgot the frozen pie crust at the store. Boy am I glad I did! I put three ingredients in the search engine, strawberr..." See moreies, rhubarb, and sour cream. This dish is the only one that came up. What luck! The only change I made was used 1/4 cup brown sugar and 1/4 cup white in place of the all white."
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