Rhubarb Buttermilk Pudding

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 301 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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 on the bottom of the prepared pan.