Rhubarb Radio Pudding Recipe

Name: Rhubarb Radio Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose allpurpose; ⅓ cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups rhubarb diced; 1/4 cup raisins, seedless; 1/2 cup milk; 1 each eggs; 1/2 teaspoon vanilla extract; 1 cup water boiling; 1/4 cup brown sugar packed; 1/4 cup butter; 1 tablespoon lemon juice; 1 teaspoon lemon zest grated; 1 pinch nutmeg

Servings: persons

1 cup flour, all-purpose allpurpose
⅓ cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups rhubarb diced
1/4 cup raisins, seedless
1/2 cup milk
1 each eggs
1/2 teaspoon vanilla extract
1 cup water boiling
1/4 cup brown sugar packed
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon lemon zest grated
1 pinch nutmeg

1
Preheat oven to 350F (180C).
2
Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3
Stir in rhubarb and raisins.
4
In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture.
5
Turn batter into greased 8 inch square baking dish.
6
Sauce: In boiling water, stir sugar and butter until sugar dissolves and butter melts.
7
Add lemon juice, rind and nutmeg.
8
Pour gently over batter.
9
Bake at 350F (180C) for 30 to 35 minutes until pudding is golden brown on top and centre is firm to touch.
10
SERVES: 6

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 16 ingredients. The key ingredients include: 1 cup flour, all-purpose allpurpose, ⅓ cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Rhubarb Radio 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.

Rhubarb Radio Pudding

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