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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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