Rhubarb Buttermilk Pudding Popular Recipes

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Rhubarb Buttermilk Pudding

"This is a delectable, no longer tart, recipe with a nice nutmeg flavor. Serve warm or cold without or with cream or ice cream."

Ingredients :

1 cup all-reason flour
half of cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/four cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch floor nutmeg
1 cup boiling water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Preheat the oven to 350 stages F (175 levels C). Grease a 9x13 inch baking dish.
In a medium bowl, blend together the flour, half cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your hands until it's far in small portions. Stir inside the buttermilk simply until blended. Spread flippantly 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 last butter. Sprinkle with nutmeg, then pour boiling water over the whole lot.
Bake for 45 mins inside the preheated oven, until the batter is cooked via and rhubarb is gentle. Serve warm or bloodless.

Notes :

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