RHUBARB OVEN PUDDING

Rhubarb Oven Pudding image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 2

Number Of Ingredients 8

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 65 g, TransFat 0 g