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Rhubarb Pudding

Rated as 4 out of 5 Stars

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

1 h servings 301 cals
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Nutrition Facts


Per Serving: 301 calories; 9.2 g fat; 53.2 g carbohydrates; 3.1 g protein; 24 mg cholesterol; 605 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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.

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...

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. Inste...

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 i...

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 ...

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 ...

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 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 co...

It was too sweet so next time I will cut the sugar in half and add cinnamon