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Rhubarb Pudding

Rhubarb Pudding

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NOLA7

This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.
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Reviews

Tina M.
10
1/20/2006

I think the pudding turned out a little bland. I would use more nutmeg, maybe even 1/2 tsp. I also used close to 4 1/2 C of rhubarb and that was barely enough.

sealegs
8
7/8/2009

I loved this recipe. I didn't have buttermilk so used what I had (2%) and I substituted a generous amount of cinnamon for the nutmeg. it was fantastic hot with vanilla ice cream. Will definately make this again and again!

gapch1026
6
12/4/2008

Although I only made half the recipe, I used 2 cups of frozen rhubarb (thawed slightly and drained on a paper towel to absorb excess moisture) and thought the proportions were just right. Instead of using a lot of fresh rhubarb in the spring, I like to freeze it in ziploc bags and use it throughout the year. I gave this recipe a "5" based on adding the extra fruit and extra nutmeg.