Rhubarb Buttermilk Pudding
Description
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.
Ingredients
•
1/2 cup white sugar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 cup butter
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1 cup buttermilk
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3 cups chopped rhubarb
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1 pinch ground nutmeg
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1 cup boiling water
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
4
Bake in the preheated oven until batter is cooked through and rhubarb is tender, 45 minutes. Serve warm or cold.