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
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