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Rhubarb Pudding

Rhubarb Pudding
Rhubarb Pudding requires roughly 1 hour from start to finish. This dessert has 208 calories, 3g of protein, and 4g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of buttermilk, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet.

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
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Baking PanBaking Pan
OvenOven
2
In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt.
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All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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3
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.
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ButtermilkButtermilk
ButterButter
Dry Seasoning RubDry Seasoning Rub
4
Spread evenly in the bottom of the prepared pan.
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5
Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter.
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RhubarbRhubarb
ButterButter
SugarSugar
6
Sprinkle with nutmeg, then pour boiling water over the whole thing.
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WaterWater
7
Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender.
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RhubarbRhubarb
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8
Serve warm or cold.
DifficultyHard
Ready In1 h
Servings8
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsSpring
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