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Rhubarb Oven Pudding

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By Betty Crocker Kitchens
Updated Aug 19, 2010
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Looking for a dessert recipe? Then check out this rhubarb pudding that’s oven baked and ready in just 45 minutes!

Rhubarb Oven Pudding

  • Prep Time 15 min
  • Total 45 min
  • Servings 2
  • Ingredients 8
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Ingredients

  • 4 teaspoons butter (do not use margarine)
  • 1/3 cup all-purpose flour
  • 1/2 cup fat-free (skim) milk
  • 1 egg or 2 egg whites
  • 1/8 teaspoon salt
  • 3/4 cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg

Instructions

  • Step 
    1
    Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
  • Step 
    2
    Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
  • Step 
    3
    Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.

Nutrition

460 Calories
11g Total Fat
8g Protein
83g Total Carbohydrate
65g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
270mg
11%
Potassium
370mg
10%
Total Carbohydrate
83g
28%
Dietary Fiber
2g
10%
Sugars
65g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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