Rhubarb Pudding

  • Recipe By
  • Published Aug 20th
  • Ready In1h
  • Servings8
  • Calories301
This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

Rhubarb Pudding Ingredients

The following are the ingredients needed to make delicious Rhubarb Pudding for 8 servings:

  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1 cup buttermilk
  • 3 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons butter
  • 1 pinch ground nutmeg
  • 1 cup boiling water

Rhubarb Pudding Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Rhubarb Pudding, you need about 15 minutes of preparation time. The time needed to cook this Rhubarb Pudding is about 45 minutes , and you can serve your Rhubarb Pudding within 1 hour . The following are the steps to cook Rhubarb Pudding easily:

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
  3. 3 Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
  4. 4 Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Nutrition Facts

Per Serving: 301 calories; 9.2 grams of fat; 53.2 grams of carbohydrates; 3.1 grams of protein; 24 milligrams of cholesterol; 605 milligrams of sodium.

  1. May 21st 2018

    It was too sweet so next time I will cut the sugar in half and add cinnamon

  2. Jun 7th 2013

    We really liked this dessert. I mixed the batter right in my nonstick pan, reduced the baking soda to 1/4 tsp and omitted the salt, added a splash of vanilla as well. I doubled the rhubarb a ...

  3. May 20th 2012

    What a pleasant surprise! I was looking to use up last year's frozen rhubarb so wanted to use a few cups and found this. It really tastes like a bread pudding. I used cinnamon ,as suggested ...

  4. May 10th 2011

    I would either add more rhubard or make less base the next time I make this (which I will.) I think I might add cinnamon also. We loved the concept, though and I think it would also work w ...

  5. Jul 7th 2009

    I loved this recipe. I didn't have buttermilk so used what I had (2%) and I substituted a generous amount of cinnamon for the nutmeg. it was fantastic hot with vanilla ice cream. Will defina ...

  6. Jun 4th 2009

    i am cook for a living and have trried many new recipes in my time; and i have too say we made this at work and it was a hit, we even opted the rhubarb for apples once!!! only thing i recome ...

  7. May 19th 2009

    Didn't care for this at all. I try alot of recipes on All Recipes site and most are good. I am a very good cook. I definitely will not make this again. It isn't really pudding. It has th ...

  8. Dec 4th 2008

    Although I only made half the recipe, I used 2 cups of frozen rhubarb (thawed slightly and drained on a paper towel to absorb excess moisture) and thought the proportions were just right. I ...

  9. Jan 20th 2006

    I think the pudding turned out a little bland. I would use more nutmeg, maybe even 1/2 tsp. I also used close to 4 1/2 C of rhubarb and that was barely enough.