Lemony Rhubarb Pudding Recipe
Overview:
Rhubarb season is upon us, and what better way to celebrate than with this delightful Lemony Rhubarb Pudding recipe! This dessert offers the perfect balance of sweet and tangy flavors, making it an ideal treat for any occasion. Plus, it’s Canadian-inspired and can be whipped up in under an hour, making it an easy and quick option for satisfying your sweet tooth cravings. The combination of rhubarb, lemon, and a touch of nutmeg creates a symphony of flavors that will surely tantalize your taste buds.
Nutritional Information:
- Calories: 273.3 per serving
- Fat Content: 9.5g
- Saturated Fat Content: 5.6g
- Cholesterol Content: 58.4mg
- Sodium Content: 375.4mg
- Carbohydrate Content: 43.7g
- Fiber Content: 1.4g
- Sugar Content: 24.1g
- Protein Content: 4.4g
Ingredients:
- 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 teaspoon vanilla extract
- 1 cup boiling water
- 1/4 cup brown sugar
- 1/4 cup butter
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated lemon rind
- 1/16 teaspoon nutmeg
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (180°C). Grease an 8-inch square baking dish. |
| 2 | In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well. |
| 3 | Stir in the diced rhubarb and raisins until evenly distributed throughout the flour mixture. |
| 4 | In a separate bowl, lightly beat together the milk, egg, and vanilla extract until just combined. |
| 5 | Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. |
| 6 | Transfer the batter into the prepared baking dish, spreading it out evenly. |
| 7 | In a saucepan, combine the boiling water, brown sugar, and butter. Stir until the sugar is dissolved and the butter is melted. |
| 8 | Remove the saucepan from heat and stir in the lemon juice, freshly grated lemon rind, and nutmeg. |
| 9 | Carefully pour the sauce over the batter in the baking dish. |
| 10 | Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the pudding is golden brown and firm to the touch. |
| 11 | Once baked, remove from the oven and let it cool slightly before serving. |
| 12 | Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream, for an extra indulgent treat! Enjoy the sweet and tangy flavors of this delightful Lemony Rhubarb Pudding. |
Tips:
- Feel free to double the sauce ingredients for an extra decadent pudding experience.
- If you’re not a fan of raisins, simply omit them from the recipe without any detriment to the final result.
- Remember, a pinch of nutmeg goes a long way, so use sparingly to avoid overpowering the other flavors.
- For an added zing, consider serving this pudding with a side of freshly whipped cream or a scoop of vanilla ice cream.
Keywords:
Fruit, Canadian, Low Protein, Spring, Less than 60 Minutes, Oven, Easy
Enjoy your Lemony Rhubarb Pudding adventure, and savor the taste of spring with every delicious bite! 🍋🌿
