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Rhubarb Pudding Recipe

In New England, come April and May, we can see rhubarb growing alongside almost every barn. When I was a child, I remember I would pick a stalk and chew on it. One of my neighbors gave me this recipe years ago.

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Rhubarb Pudding Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6-8 Servings

20 40 60

Ingredients

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar, divided
1/4 cup water
2 tablespoons butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
TOPPING:
1 tablespoon sugar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Directions

In a saucepan, cook rhubarb, 1 cup sugar, water and butter until a sauce forms, about 7-8 minutes. Pour into a greased 11-in. x 7-in. baking pan. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add milk and stir until smooth. Pour over rhubarb. Combine topping ingredients; sprinkle on top. Bake at 350° for 40 minutes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 271 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 295 mg sodium, 57 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Pudding in Bountiful Harvest Cookbook , p92