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Rhubarb Radio Pudding

 
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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

Trans-fat Free
 

Ingredients

Pudding
1 cup all-purpose flour
allpurpose
cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups rhubarb
diced
*
¼ cup raisins, seedless
½ cup milk
1 each eggs
½ teaspoon vanilla extract
Sauce
1 cup water
boiling
¼ cup brown sugar
packed
*
¼ cup butter
1 tablespoon lemon juice
1 teaspoon lemon zest
grated
1 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

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Comments



 about 4 years ago

Can frozen rhubarb be used?

happyzhangbo
Toronto , Ontario, Canada
 about 4 years ago

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

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 22636% 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%
* based on a 2,000 calorie diet How is this calculated?

 

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