Recipe by NOLA7
"This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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.
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!
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!
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 301
** Calories from Fat: 83
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple rhubarb and fresh strawberry crisp.
See how to make a sweet and tart fruit pie with cherries and rhubarb.
See how to make a wonderfully sweet and tart fruit pie.