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Rhubarb Buttermilk Pudding
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious, subtly spiced nutmeg dessert. Enjoy warm or chilled, plain or with cream or ice cream.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 3 cups chopped rhubarb
  • 1 pinch ground nutmeg
  • 1 cup boiling water
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.
  • Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl. Add 1/4 cup butter and cut it in using a fork or your fingers until mixture resembles coarse crumbs. Gently mix in buttermilk until just combined. Spread evenly in the prepared pan.
  • Cover the batter with a generous layer of rhubarb, then sprinkle with 1 cup of sugar. Dot with the remaining butter, dust with nutmeg, and finish by pouring boiling water over the dish.
  • Bake in the preheated oven for 45 minutes until the batter is cooked through and the rhubarb is tender. Enjoy warm or cold.

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