Rhubarb Buttermilk Pudding

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. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 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. 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. 4

   Bake in the preheated oven until batter is cooked through and rhubarb is tender, 45 minutes. Serve warm or cold.