Rhubarb Lemon Custard Pudding

2SHARES
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.2
  • Total Fat: 2.9 g
  • Cholesterol: 40.5 mg
  • Sodium: 26.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Rhubarb Lemon Custard Pudding calories by ingredient
Report Inappropriate Recipe

Submitted by: RUTH103

Introduction

Inspired by the Old Fashioned Rhubarb Pie recipe from Kate Aitken's Ogilvie Cook Book (1950). Inspired by the Old Fashioned Rhubarb Pie recipe from Kate Aitken's Ogilvie Cook Book (1950).
Number of Servings: 6

Ingredients

    2 Tbsp flour
    1/2 C. white sugar
    2 1/2 C. rhubarb, diced
    1 egg, lightly beaten
    2 tsp lemon juice
    1/4 tsp lemon rind
    1 Tbsp softened butter

Directions

Preheat oven to 350 F degrees.
Butter an 8" casserole dish. Mix together flour & sugar; sprinkle 1/4 of mixture on bottom of dish. Fill with diced rhubarb.
Combine lightly beaten egg, remainder of sugar mixture, lemon juice, grated rind, and butter. Pour over rhubarb. Bake for 30 minutes , or until set.

Number of Servings: 6

Recipe submitted by SparkPeople user RUTH103.





2SHARES

Great Stories from around the Web

Rate This Recipe