Try this Baked Sticky Rhubarb Pudding recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.
In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly.
In another bowl, combine powdered sugar and cornstarch. Scoop mixture evenly over top of rhubarb and batter mixture. Pour water over top.
Bake for 1 hour. Remove from oven, cool and serve.
Top with whipped cream or ice cream. Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (674g) | ||
Recipe Makes: 1 | ||
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Calories: 893 | ||
Calories from Fat: 245 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 71.1mg | 22 % | |
Sodium 222.6mg | 8 % | |
Potassium 536.9mg | 14 % | |
Total Carbohydrate 139.5g | 41 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 136.1g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 893
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