Ingredients for Lemony Rhubarb Pudding
- 1 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups chopped rhubarb (about 1 lb)
- Raisins
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup water
- Brown Sugar
- 1/4 cup unsalted butter
- 2 tablespoons lemon juice
- 1 tablespoon fresh lemon rind
- 1/4 teaspoon ground nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemony Rhubarb Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemony Rhubarb Pudding
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
- Gently fold in 4 cups chopped rhubarb (about 1 lb).
- In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1 tsp vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking dish.
- In a small saucepan, combine 1 cup granulated sugar, ¼ cup (½ stick) unsalted butter, and 1 cup water. Bring to a boil over medium heat, stirring until the sugar and butter are completely dissolved.
- Reduce heat to low and stir in 2 tbsp lemon juice, 1 tbsp lemon zest, and ¼ tsp ground nutmeg.
- Carefully pour the lemon sauce evenly over the batter in the baking dish.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the pudding is golden brown.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
96g
Fat
28g
Carbs
14g
