Rhubarb Oven Pudding

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

Minutes

Total Time

45

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
tip for two
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:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 130mg;
  • Sodium 270mg;
  • Total Carbohydrate 83g
    • (Dietary Fiber 2g,
    • Sugars 65g),
  • Protein 8g;
Percent Daily Value*:
    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.