Rhubarb Buttermilk Pudding

Rhubarb Buttermilk Pudding

Recipe by NOLA7 from allrecipes.com

Dessert 60 Mins.

Ingredients

8

8 servings

  • 1 cup all-purpose flour
  • ½ cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter
  • 1 cup buttermilk
  • 3 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons butter
  • 1 pinch ground nutmeg
  • 1 cup boiling water

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 301
  • Carbohydrate: 53g
  • Fat: 9g
  • Fiber: 1g
  • Protein: 3g
  • Sugar: 40g

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