This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

NOLA7

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

301 calories; protein 3.1g; carbohydrates 53.2g; fat 9.2g; cholesterol 24.1mg; sodium 605.5mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2009
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 definately make this again and again! Read More
(10)

Most helpful critical review

Rating: 2 stars
01/20/2006
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. Read More
(10)
22 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
01/20/2006
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. Read More
(10)
Rating: 5 stars
07/08/2009
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 definately make this again and again! Read More
(10)
Rating: 5 stars
12/04/2008
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. Instead of using a lot of fresh rhubarb in the spring I like to freeze it in ziploc bags and use it throughout the year. I gave this recipe a "5" based on adding the extra fruit and extra nutmeg. Read More
(7)
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Rating: 5 stars
06/05/2009
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 recomend is cinnamin instead of nutmeg Read More
(3)
Rating: 4 stars
05/20/2012
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 and just a little less sugar. Delicious! Read More
(2)
Rating: 4 stars
05/11/2011
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 with other fruits. Thanks for sharing! Read More
(2)
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Rating: 4 stars
06/07/2013
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 as it didn't seem like much halved the sugar sprinkled the top of the batter with cinnamon sugar and the top of the rhubarb as well. 45 minutes was perfect great with vanilla ice cream. Read More
(1)
Rating: 1 stars
05/20/2009
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 the consistency of paste. Read More
(1)
Rating: 3 stars
05/03/2020
I couldn’t help but taste corn- think it was the buttermilk. Made as recipe states except used GF flour, more rhubarb- approx 4-1/2 c and no nutmeg. Read More
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