Rhubarb Pudding Recipe - Allrecipes.com
Rhubarb Pudding Recipe
  • READY IN 1 hr

Rhubarb Pudding

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 More Reviews

Most Helpful Positive Review
Jul 08, 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!

 
Most Helpful Critical Review
Jan 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.

 

12 Ratings

Dec 04, 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.

 
May 20, 2012

What a pleasant surprise! I was looking to use up last year's frozen rhubarb so wanted to use a few cups and found this. It really tastes like a bread pudding. I used cinnamon ,as suggested and just a little less sugar. Delicious!

 
May 11, 2011

I would either add more rhubard or make less base the next time I make this (which I will.) I think I might add cinnamon also. We loved the concept, though and I think it would also work with other fruits. Thanks for sharing!

 
Jun 05, 2009

i am cook for a living and have trried many new recipes in my time; and i have too say we made this at work and it was a hit, we even opted the rhubarb for apples once!!! only thing i recomend is cinnamin instead of nutmeg

 
May 20, 2009

Didn't care for this at all. I try alot of recipes on All Recipes site and most are good. I am a very good cook. I definitely will not make this again. It isn't really pudding. It has the consistency of paste.

 
Jun 07, 2013

We really liked this dessert. I mixed the batter right in my nonstick pan, reduced the baking soda to 1/4 tsp and omitted the salt, added a splash of vanilla as well. I doubled the rhubarb as it didn't seem like much, halved the sugar, sprinkled the top of the batter with cinnamon sugar and the top of the rhubarb as well. 45 minutes was perfect, great with vanilla ice cream.

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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