Rhubarb Radio Pudding

Name: Rhubarb Radio Pudding
Yield: 6
Cuisine: Fusion
Ingredients: flour; sugar; baking powder; baking soda; salt; rhubarb; raisins, seedless; milk; eggs; vanilla extract; water; brown sugar; butter; lemon juice; lemon zest; nutmeg

Submitted by KC

Followed the recipe exactly, and the pudding came out absolutely delicious. The caramel sauce at the bottom added another layer of yumminess to the buttery and moist delicious cake.

YIELD

6 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

Pudding

CUP ALL-PURPOSE FLOUR
allpurpose

⅓

CUP SUGAR

1 ½

TEASPOONS BAKING POWDER

TEASPOON BAKING SODA

TEASPOON SALT

1 ½

CUPS RHUBARB
diced *

CUP RAISINS, SEEDLESS

CUP MILK

LARGE EGG

TEASPOON VANILLA EXTRACT

Sauce

CUP WATER
boiling

CUP BROWN SUGAR
packed *

CUP BUTTER

TABLESPOON LEMON JUICE

TEASPOON LEMON ZEST
grated

PINCH NUTMEG *

Directions

Preheat oven to 350℉ (180℃).

Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Stir in rhubarb and raisins. In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture.

Turn batter into greased 8 inch square baking dish .

Sauce: In boiling water, stir sugar and butter until sugar dissolves and butter melts.

Add lemon juice, rind and nutmeg. Pour gently over batter.

Bake at 350℉ (180℃) for 30 to 35 minutes until pudding is golden brown on top and centre is firm to touch.

SERVES: 6

* not incl. in nutrient facts

Comments

anonymous

Can frozen rhubarb be used?

happyzhangbo

Yes, frozen rhubarb can be used. Just make sure to drain off the excess water from the package.

Nutrition Facts

119g

Amount per Serving

Calories 226 36% of calories from fat

% Daily Value *

Total Fat 9g 14%

Saturated Fat 5g 27%

Trans Fat 0g

Cholesterol 53mg 18%

Sodium 220mg 9%

Total Carbohydrate 11g 11%

Dietary Fiber 1g 3%

Sugars g

Protein 8g

Vitamin A 6% • Vitamin C 3%

Calcium 6% • Iron 7%

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