Rhubarb Radio Pudding
![Rhubarb Radio Pudding](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTUzNzEsInB1ciI6ImJsb2JfaWQifX0=--1d15b675b26ee4c00dc14bb4243e272c9520bafa/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_d45bf7b52e896ea4c6c1.jpg)
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 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Pudding | |||
1 | cup |
all-purpose flour
allpurpose |
|
⅓ | 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
|
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Pudding | |||
237 | ml |
all-purpose flour
allpurpose |
|
79 | ml |
sugar
|
|
7.5 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
355 | ml |
rhubarb
diced |
*
|
59 | ml |
raisins, seedless
|
|
118 | ml |
milk
|
|
1 | each |
eggs
|
|
2.5 | ml |
vanilla extract
|
|
Sauce | |||
237 | ml |
water
boiling |
|
59 | ml |
brown sugar
packed |
*
|
59 | ml |
butter
|
|
15 | ml |
lemon juice
|
|
5 | ml |
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