Name: Rhubarb Buttermilk Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - 1 cup; White sugar - ½ cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - 1 teaspoon; Butter - ¼ cup; Buttermilk - 1 cup; Chopped rhubarb - 3 cups; White sugar - 1 cup; Butter - 2 tablespoons; Ground nutmeg - 1 pinch; Boiling water - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Buttermilk Pudding

1. All-purpose flour - 1 cup

2. White sugar - ½ cup

3. Baking powder - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Salt - 1 teaspoon

6. Butter - ¼ cup

7. Buttermilk - 1 cup

8. Chopped rhubarb - 3 cups

9. White sugar - 1 cup

10. Butter - 2 tablespoons

11. Ground nutmeg - 1 pinch

12. Boiling water - 1 cup

How to cook deliciously - Rhubarb Buttermilk Pudding

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Stage

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. Stage

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. Stage

Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.