This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.
Original recipe makes 8 servings
Ingredients
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch ground nutmeg
1 cup boiling water
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
- Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
- Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.
Nutrition
Calories: 301 kcal
Carbohydrates: 53.2 g
Cholesterol: 24 mg
Fat: 9.2 g
Fiber: 1.3 g
Protein: 3.1 g
Sodium: 605 mg