Rhubarb Pudding11 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.” - by NOLA7
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 301 cal
- 9.2 g
- 53.2 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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...." See more"
"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 ..." See morethis again and again!"
"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 ..." See moreusing 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. "
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