This rhubarb buttermilk pudding recipe is tasty, not tart, with a pleasant nutmeg flavor. Serve this pudding warm or cold with or without cream or ice cream.
Ingredients
- 1.5 cups white sugar , divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter , divided
- 1 cup buttermilk
- 3 cups chopped rhubarb
- 1 pinch ground nutmeg
- 1 cup boiling water
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
Whisk ½ cup sugar, flour, baking powder, baking soda, and salt together in a medium bowl. Cut in 4 tablespoons butter with a fork; stir in buttermilk until blended. Spread into bottom of the prepared baking dish.
-
3
Layer rhubarb over buttermilk batter; sprinkle remaining 1 cup sugar over top and dot with remaining 2 tablespoons butter. Sprinkle with nutmeg; pour boiling water over top.
-
4
Bake in the preheated oven until batter is cooked through and rhubarb is tender, 45 minutes. Serve warm or cold.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Loaded Chicken and Hash Brown Casserole
This loaded chicken and hash brown casserole is most definitely loaded with flavor. It is like a mix of funeral potatoes and a ranch-style loaded baked potato.
Kalbi (Korean Marinated Short Ribs)
On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.
Chicken Tortilla Soup with Charred Corn and Fire-Roasted Tomatoes
This chicken tortilla soup, flavored with charred corn and fire-roasted tomatoes, warmed by green chilis and chipotle, is served with toasted tortilla strips and grated cotija cheese.