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    Home » Everything Amish » Plain Culture

    Amish Rhubarb Pudding

    Published: May 8, 2015 · Updated: May 8, 2015 by Kevin Williams | Leave a Comment

    adamscounty 001Rhubarb is a staple in Amish kitchens during the spring and as cool spring turns into warm summer there's no more refreshing way to enjoy rhubarb than as a pudding.  Enjoy this recipe that comes to us from the Amish settlement of! Fredonia, Pennsylvania, where rhubarb is king of the menu

    Amish Rhubarb Pudding
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    Serves: 6 servings
    Ingredients
    • 1 cup all-purpose flour
    • ½ cup white sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ¼ cup butter
    • 1 cup buttermilk
    • 3 cups chopped rhubarb
    • 1 cup white sugar
    • 2 tablespoons butter
    • 1 pinch ground nutmeg
    • 1 cup boiling wate
    Instructions
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Grease a 9x13 inch baking dish.
    3. In a medium bowl, mix together the flour, ½ cup of sugar, baking powder, baking soda and salt. Mix in ¼ cup of butter with a fork, or rub between your fingers until it is in small pieces.
    4. Stir in the buttermilk just until blended.
    5. Spread evenly in the bottom of the prepared pan.
    6. Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it.
    7. Dot with remaining butter.
    8. Sprinkle with nutmeg, then pour boiling water over the whole thing.
    9. Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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