Rhubarb Buttermilk Pudding

This rhubarb buttermilk pudding recipe is a tasty, not tart, treat with pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup boiling water
• 1 pinch ground nutmeg
• 3 cups chopped rhubarb
• 0.25 cup butter
• 0.5 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Whisk ½ cup sugar, flour, baking powder, baking soda, and salt together in a medium bowl. Cut in 4 tablespoons butter with a fork; stir in buttermilk until blended. Spread into bottom of the prepared baking dish.

Step 3

Layer rhubarb over buttermilk batter; sprinkle remaining 1 cup sugar over top and dot with remaining 2 tablespoons butter. Sprinkle with nutmeg; pour boiling water over top.

Step 4

Bake in the preheated oven until batter is cooked through and rhubarb is tender, 45 minutes. Serve warm or cold.