Rhubarb Oven Pudding

Looking for a dessert recipe? Then check out this rhubarb pudding that’s oven baked and ready in just 45 minutes!

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 2

Ingredients

4
teaspoons butter (do not use margarine)
1/3
cup all-purpose flour
1/2
cup fat-free (skim) milk
1
egg or 2 egg whites
1/8
teaspoon salt
3/4
cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
1/3
cup packed brown sugar
1/4
teaspoon ground nutmeg
  • 1 Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
  • 2 Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
  • 3 Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.

Expert Tips

You'll agree with the taste testers in the Betty Crocker Kitchens--this rhubarb pudding is scrumptious! Serve with frozen (thawed) fat-free whipped topping or reduced-fat frozen yogurt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
130mg
130%;
Sodium
270mg
270%;
Total Carbohydrate
83g
83%
(Dietary Fiber
2g
2%
  Sugars
65g
65%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
25%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.