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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Who loves rhubarb? This sweet delicious crispy rhubarb pudding is different and astonishingly good. My mother has cooked it for as long as I can remember, and it always gets gobbled up quickly! Ingredients:
1/2 cup butter |
1 cup sugar (divided) |
2 eggs |
1/2 teaspoon ground nutmeg |
1/2 teaspoon vanilla essence |
2 cups toast, cubes |
4 cups corn flakes (breakfast cereal) |
4 cups diced fresh rhubarb |
Directions:
1. Preheat oven to 350°F.
2. Blend butter and 1/2 cup sugar thoroughly together with an electric mixer.
3. Add eggs, one at a time and beat well.
4. Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don’t worry, the mixture will be fairly dry).
5. Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
6. Arrange rhubarb evenly over the top.
7. Sprinkle remaining 1/2 cup sugar over the rhubarb.
8. Cover with remaining mixture.
9. Cook in oven for about 40 minutes, or until rhubarb is tender.
10. Serve warm with whipped cream.
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