Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Fresh rhubarb
- 1 1/2 c Sugar; divided
- 3 tb Butter
- 1/2 c All Bran cereal
- 3/4 c All purpose flour
- 1 ts Baking powder
- 1/4 ts Salt
- 1/2 c Milk
- 3 1/2 ts Cornstarch
- 1/4 ts Salt
- 1/2 c Boiling water
Directions
Cut rhubarb into small pieces and place in greased 8" square pan
Blend half the sugar with butter
Add cereal
Sift flour with baking powder and 1/4 tsp. salt
Add flour mixture to butter mixture alternately with milk & mix well
Spread batter evenly over the rhubarb
Combine remaining sugar with cornstarch and 1/4 tsp. salt
Sprinkle over batter
Pour boiling water over pudding and bake at 375 for about 1 hour
Category:Rhubarb Puddings Recipes
Category:Rhubarb Recipes