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Rhubarb Pudding

 Rhubarb Pudding
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.
6-8 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar, divided
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 cup King Arthur Unbleached 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.