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Rhubarb Pudding

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Ingredients
  Young rhubarb 4 Cup (64 tbs) (1 Inch Pieces, Pink Colored)
  Sugar 1 Cup (16 tbs)
  Soft stale bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 6 Tablespoon
  Sweetened whipped cream 4 Tablespoon (Sweetened With Sugar And Flavored With Vanilla Essence)
Directions

Spread half of rhubarb pieces on the bottom of a shallow casserole.
Sprinkle with half of sugar.
Top with half of bread crumbs.
Dot the top with half of butter.
Repeat layering once more.
Bake in preheated moderate oven (375°F.) for about 40 minutes, or until rhubarb is tender.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Rhubarb

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1721 Calories from Fat 732

% Daily Value*

Total Fat 83 g128%

Saturated Fat 51.9 g259.7%

Trans Fat 0 g

Cholesterol 226.8 mg75.6%

Sodium 215.9 mg9%

Total Carbohydrates 248 g82.5%

Dietary Fiber 9.3 g37.3%

Sugars 218.5 g

Protein 9 g18%

Vitamin A 61% Vitamin C 66%

Calcium 55.3% Iron 10.8%

*Based on a 2000 Calorie diet

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Rhubarb Pudding Recipe