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Ingredientes
- 1 c. Flour, all purpose
- 1/3 c. Sugar
- 1Â 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp -Salt
- 1Â 1/2 c. Rhubarb- diced
- 1/4 c. Raisins
- 1/2 c. Lowfat milk
- 1 x Egg
- 1/2 tsp Vanilla
- 1 c. -Water, boiling
- 1/4 c. Brown sugar- packed
- 1/4 c. Butter
- 1 Tbsp. Lemon juice
- 1 tsp Lemon rind, grated
- 1 pch Nutmeg
Direcciones
- Preheat oven to 350F. Pudding: In bowl, whisk together flour, sugar, baking pwdr, baking soda and salt. Stir in rhubarb & raisins. In separate bowl, beat together lowfat milk, egg and vanilla just sufficient to combine; stir into flour mix. Turn batter into greased 8" square baking dish. Sauce: In boiling water, stir sugar and butter until sugar dissolves and butter melts. Add in lemon juice, rind and nutmeg. Pour gently over batter. Bake at 350F for 30-35 min until pudding is golden on top and centre is hard to touch. SERVES: 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 80 | 30% |
| Total Fat 9.07g | 11% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 498mg | 21% |
| Potassium 199mg | 6% |
| Total Carbs 43.87g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 25.61g | 17% |
| Protein 4.28g | 7% |
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