Lemony Rhubarb Pudding Recipe

Name: Lemony Rhubarb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pudding; 1 cup all-purpose flour; 1/3 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups diced rhubarb; 1/4 cup raisins; 1/2 cup milk; 1 egg; 1/2 teaspoon vanilla; Sauce; 1 cup boiling water; 1/4 cup packed brown sugar; 1/4 cup butter; 1 tablespoon lemon juice; 1 teaspoon grated fresh lemon rind; 1/16 teaspoon nutmeg

Servings: persons

Pudding
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups diced rhubarb
1/4 cup raisins
1/2 cup milk
1 egg
1/2 teaspoon vanilla
Sauce
1 cup boiling water
1/4 cup packed brown sugar
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon grated fresh lemon rind
1/16 teaspoon nutmeg

1
For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
2
Stir in rhubarb and raisins.
3
In separate bowl, beat together milk, egg and vanilla just until combined.
4
Stir into flour mixture.
5
Place batter into a greased 8 inch square baking dish.
6
For sauce, stir sugar and butter into boiling water until dissolved and melted.
7
Add lemon juice, lemon rind and nutmeg.
8
Pour gently over batter.
9
Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pudding, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Lemony Rhubarb Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Rhubarb Pudding

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