Rhubarb Pudding

admin 25/04/20 Recipes





Yield

8 servings

Prep Time

15

Cook Time

45



Ingredients

1 cup: all-purpose flour

1/2 cup: white sugar

1 teaspoon: baking powder

1 teaspoon: baking soda

1 teaspoon: salt

1/4 cup: butter

1 cup: buttermilk

3 cups: chopped rhubarb

1 cup: white sugar

2 tablespoons: butter

1 pinch: ground nutmeg

1 cup: boiling water


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.


Nutrition

Calories: 301 kcal

Carbohydrates: 53.2 g

Cholesterol: 24 mg

Fat: 9.2 g

Fiber: 1.3 g

Protein: 3.1 g

Sodium: 605 mg

Yield

1 - 9x13 inch baking dish

Prep Time

15

Cook Time

40



Ingredients

1 cup: all-purpose flour

1/2 cup: white sugar

1 teaspoon: baking powder

1 pinch: salt

1: egg

1 tablespoon: melted butter

1/2 cup: milk

:  

4 cups: sliced rhubarb

2 cups: white sugar

1 1/2 cups: boiling water


Directions

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.

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.

Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.


Nutrition

Calories: 227 kcal

Carbohydrates: 52.1 g

Cholesterol: 21 mg

Fat: 1.8 g

Fiber: 1 g

Protein: 2.3 g

Sodium: 92 mg



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