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
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
-
Step1Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
-
Step2Meanwhile, 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.
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Step3Bake 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 1/2Tips from the Betty Crocker Kitchens
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