Sunday, June 22, 2014

Rhubarb Pudding

Before the Internet, the best place to score a great recipe was from a friend or a co-worker. They (the recipes) would be scribbled down on a piece of notebook paper, photocopied from a frayed recipe card, or neatly typed on the company letterhead. You'd see a pinch of this, a can of that, and a handful of those with notes in the margins as to the best changes to make. Nowadays, a quick search on Pinterest will yield a plethora of great looking recipes....but which ones can you trust? Luckily, friends and co-workers still come through with some mighty good finds. Now they may come by way of email instead of notebook paper, and they may have originated on Pinterest, but you know they've been tested and approved...not a bad way to find a fun new recipe. Such was the case for this awesome Rhubarb Pudding.....

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

This recipe came to me via email. The subject line was: Awesome Recipe. Guess what? It is an awesome recipe! I did a quick Google search and found that it originally came from I didn't change much, but here it is:

Rhubarb Pudding

adapted from

Rhubarb Pudding

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


  • 1 cup all purpose flour
  • 1 1/4 cups granulated sugar, divided
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup plus 2 T. butter, divided
  • 1 cup buttermilk
  • 3 cups chopped rhubarb
  • 1/2 teaspoon nutmeg
  • 1 cup boiling water


  1. Preheat oven to 350 degrees F.; spray a 9x13 pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.

How do you do rhubarb?

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