Rhubarb Surprise Pudding
Recipe: #4048
January 13, 2012
"Just flipping through "Memorial Health Care Systems" cook book for something different and I found this I thought it sounded pretty god so I'm sharing it with you. Cook time is added altogether. Final bake time is 45 minutes."
Ingredients
Nutritional
- Serving Size: 1 (154.8 g)
- Calories 709.8
- Total Fat - 53.5 g
- Saturated Fat - 18.2 g
- Cholesterol - 50.1 mg
- Sodium - 173.5 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 1.9 g
- Sugars - 45.6 g
- Protein - 6.9 g
- Calcium - 68.4 mg
- Iron - 1.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Clean and cut rhubarb into 1/2 inch lengths.
Step 2
Put in a medium size saucepan and add water and cook and stri till tender. About 10-15 minutes.
Step 3
Add 1 1/3 cup sugar stir and simmer for 10 minutes longer.
Step 4
Sift together flour, baking powder, and salt.
Step 5
Cream together utter and remaining sugar.
Step 6
Add orange rind and egg and. Eat till light and fluffy.
Step 7
Add vanilla to milk and then add to creamed mixture alternately with flour mixture.
Step 8
Stir until smooth.
Step 9
Pour batter into a greased 9 X 9 inch square baking pan.
Step 10
Pour bubbling hot rhubarb sauce over the batter.
Step 11
Bake 45 minutes at 350 degrees. Serve with whipped cream or ice. Cream.
Tips
No special items needed.