Looking for a dessert recipe? Then check out this rhubarb pudding that’s oven baked and ready in just 45 minutes!
teaspoons butter (do not use margarine)
cup all-purpose flour
cup fat-free (skim) milk
egg or 2 egg whites
cup frozen cut rhubarb (from 16-oz bag), thawed, drained and finely chopped
cup packed brown sugar
teaspoon ground nutmeg
Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
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.
Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.