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.
Prep
22 min
Cook
39 min
Servings
Difficulty
Medium
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 per serving
Printed from PantryLink · https://pantrylink.app/recipes/rhubarb-buttermilk-pudding