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Prep Time15min
Total45min
Servings2
Ingredients8
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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
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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.
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You'll agree with the taste testers in the Betty Crocker Kitchens--this rhubarb pudding is scrumptious! Serve with frozen (thawed) fat-free whipped topping or reduced-fat frozen yogurt.
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