Esta es una exhibición prevé de cómo se va ver la receta de 'Rhubarb Pudding' imprimido.

Receta Rhubarb Pudding
by Cathy Wiechert

I am so lucky to have a co-worker who brings me bags of produce....

Rhubarb Pudding

By adapted from allrecipes.com

Tart, sweet, and tasty...this pudding is an easy way to use up all of your rhubarb.

Ingredients

Instructions

Preheat oven to 350 degrees F.; spray a 9x13 pan with cooking spray.

Combine the flour, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl. With two knives or a fork, cut in 1/4 cup butter. Stir in the buttermilk. Spread the batter in the prepared pan.

Top the batter with the chopped rhubarb. Stir the nutmeg into the remaining sugar and sprinkle evenly over the rhubarb. Dot with remaining butter. Pour the boiling water over the top.

Bake for 45 minutes or until the batter is cooked through and the rhubarb is tender. Serve warm or cold.

Yield: 8 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 45 mins.

Total time: 55 mins.

Tags: rhubarb, pudding, dessert, spring, comfort food

I confess to making this twice. As you can see, the rhubarb was a little more red the first time.