For best results, use fresh, in-season rhubarb. Don't overmix the batter, as this can result in a tough pudding. If the top is browning too quickly, tent with foil during the last 15 minutes of baking. Feel free to adjust the amount of sugar to your liking, depending on the tartness of your rhubarb.
Rhubarb Buttermilk Pudding
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS69
Discover a delightful Rhubarb Buttermilk Pudding, where the tangy rhubarb meets the creamy buttermilk in perfect harmony. Enhanced with a hint of nutmeg, this comforting dessert can be enjoyed warm or cold, with or without your favorite topping.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate53 g
-
Cholesterol24 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat6 g
-
Sodium606 mg
-
Sugar40 g
-
Fat9 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, 1/2 cup of sugar, baking powder, baking soda, and salt. (3 minutes)
03 Step
Recipe View Cut in the 1/4 cup of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
04 Step
Recipe View Stir in the buttermilk just until the dry ingredients are moistened. Be careful not to overmix. Spread the batter evenly into the prepared baking dish. (2 minutes)
05 Step
Recipe View Arrange the chopped rhubarb evenly over the batter. Sprinkle the remaining 1 cup of sugar over the rhubarb. Dot with the 2 tablespoons of butter. (5 minutes)
06 Step
Recipe View Sprinkle the grated nutmeg evenly over the top. Carefully pour the boiling water over the entire dish. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 45 minutes, or until the batter is golden brown and the rhubarb is tender. A toothpick inserted into the center should come out clean. (45 minutes)
08 Step
Recipe View Let cool slightly before serving. Enjoy warm or cold, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Warren Bernhard
Jun 8, 2025This recipe is a keeper! The pudding was so moist and flavorful, and the nutmeg added the perfect touch of warmth.
Elvera Pourosdamore
Jan 27, 2025I added a splash of vanilla extract to the batter for extra flavor, and it was delicious!
Trace Altenwerth
Sep 21, 2024I was a bit skeptical about pouring boiling water over the top, but it worked like a charm! The rhubarb was perfectly tender, and the pudding had a lovely texture.