Rhubarb Pudding
At nearly every house I've ever lived in, there was a clump or two of rhubarb. Each spring and early summer brought the pleasure of pulling deep red and green stalks, trimming off the large leaves and making various yummy treats. One of my favorites was Rhubarb Pudding ~ a real old fashioned pudding with soft under-crust. When I found fresh stalks of rhubarb at the grocers, I knew just what to make! If you try it, keep in mind that this isn't a "crisp" or a "cobbler" but rather a pudding and the soft, almost under cooked crust is the pudding part!
Rhubarb Pudding
9 or 10" square GLASS baking pan
heat oven to 350 degrees F
Spray pan with non-stick cooking spray.
In bottom of pan, place:
- 2 cups rhubarb (cut into 1/4" slices) ~ approximately 4 medium stalks
Pour over rhubarb:
- 1/2 cup sugar
- 1/2 tsp ground nutmeg
In a medium bowl, cream together:
- 1/2 stick butter or margarine
- 1 cup sugar
- 1 egg
Stir in and mix by hand:
- 1 cup flour
- 2 tsp baking powder
Mixture will be stiff, you may need to mix with your hands.
Spread evenly over rhubarb. (I usually crumble it over with my hands ~ it won't pour!)
Bake at 350 degrees F for 35 minutes or until golden brown.
Enjoy!
Notes ~ this recipe doubles easily into a glass 9x13" pan! Serve it warm with a small scoop of vanilla ice cream! Yum!
~ A glass pan is called for when cooking rhubarb as it contains enough natural acids to corrode or discolor metal pans!
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