Lemony Rhubarb Pudding

Lemony Rhubarb Pudding

  • Prep Time: 25 mins
  • Total Time: 1 hrs
  • Servings: 6

    • About This Recipe

    “Rhubarb season is around the corner! This recipe is a great combo of sweet and tangy! I usually double the sauce ingredients and I ALWAYS omit the gross raisins! :o)! BTW, 1/64 tsp=a pinch! :o))!”

    Ingredients

    Pudding

  • 1cupall-purpose flour
  • 1/3 cupgranulated sugar
  • 1 1/2 teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1 1/2 cupsdiced rhubarb
  • 1/4 cupraisins
  • 1/2 cupmilk
  • 1egg
  • 1/2 teaspoonvanilla

    • Sauce

  • 1cupboiling water
  • 1/4 cuppacked brown sugar
  • 1/4 cupbutter
  • 1tablespoonlemon juice
  • 1teaspoongrated fresh lemon rind
  • 1/16 teaspoonnutmeg

    • Directions

  • For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Stir in rhubarb and raisins.
  • In separate bowl, beat together milk, egg and vanilla just until combined.
  • Stir into flour mixture.
  • Place batter into a greased 8 inch square baking dish.
  • For sauce, stir sugar and butter into boiling water until dissolved and melted.
  • Add lemon juice, lemon rind and nutmeg.
  • Pour gently over batter.
  • Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

    • Reviews

  • “I’m a big fan of pudding cakes, and a lover of rhubarb, so clearly, making this recipe was a must. Fantastic flavour. I didn’t have any lemons, so used a lime in its place. I even liked the raisins in it. As like M&Mers, I too doubled the sauce. 🙂 Most recipes never have enough. Since I’m the only one that likes rhubarb, I’m going to freeze individual portions to be enjoyed later. I’ll let you know how that works out. This is going to be a “must make” every Spring. Thanks so much for sharing your wonderful recipe. UPDATE June 12/09: Tried it from frozen.Nuked individual serving size for 4 minutes on high.:)This is truly an amazing dessert.This *will* be made every year.Might even give it a try using frozen rhubarb and Splenda.If I do, I’ll update again.”

  • “Excellent pud! Followed the recipe including adding golden raisins, and it was a complete success. I definately made a good choice for the first rhubarb of the season! Thanks!”

  • “This is delicious!I made this tonight for dessert with some of the last rhubarb from out of our garden and was very pleased with how it turned out. Moist, delicous, with a lovely sweet and tangy flavour.I used raisins as we happen to love them in my household.Served it with some nice vanilla ice cream.Thanks for a great recipe!”

  • “Since we grow it, I’ve tried a lot of new rhubarb recipes this season & this one ranks right up there with the best. It was good warm with ice cream & the next day at room temperature. Next time, I’ll probably double the gross raisins!! Thanx M&Mers!”

  • “Oh YUMMY !!!!!This is much like abread pudding and I LOVE bread puddingdesserts.So easy to make, not toosweet but sweet enough, goes well withice cream, of course, and a pleasinglemony taste.(and I like the raisinsin it!) Thanks for this recipe!”

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