Rhubarb Lemon Custard Pudding

Be the first to
rate this recipe!
member ratings
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:

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.