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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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:
1 cup all-purpose flour |
1/3 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups diced rhubarb |
1/4 cup raisins |
1/2 cup milk |
1 egg |
1/2 teaspoon vanilla |
1 cup boiling water |
1/4 cup packed brown sugar |
1/4 cup butter |
1 tablespoon lemon juice |
1 teaspoon grated fresh lemon rind |
1/16 teaspoon nutmeg |
Directions:
1. For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Stir in rhubarb and raisins.
3. In separate bowl, beat together milk, egg and vanilla just until combined.
4. Stir into flour mixture.
5. Place batter into a greased 8 inch square baking dish.
6. For sauce, stir sugar and butter into boiling water until dissolved and melted.
7. Add lemon juice, lemon rind and nutmeg.
8. Pour gently over batter.
9. Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.
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