This dish won first place at a competition. It was some of the greatest she had ever had, according to my Finnish grandmother. Really excellent. yields 3 braids.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 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 water
Instructions
- 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 Facts
| Calories | 301 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 606 mg |
| Sugars | 40 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is the same recipe my grandmother used. I only use this recipe. We called it rhubarb cobbler. I don’t use buttermilk but I will try next time. We also use this recipe to make raspberry cobbler. No spices added. Can’t wait til spring for fresh rhubarb.
Excellent recipe. I added a bit of crystalized ginger. I used frozen rhubarb so had too much liquid. I just cooked it in the microwave for an extra ten minutes of so to evapourate the liquid. I will definitely make it again.
I used half-n-half instead of buttermilk, and 1/4 less sugar in topping, and added cinnamon in topping. Cooked for 55 minutes. Turned out with a pudding-ish texture. We ate it hot out of the oven and it was delicious! I am always looking for good rhubarb recipes and will definitely make this again!
I couldn’t help but taste corn- think it was the buttermilk. Made as recipe states except used GF flour, more rhubarb- approx 4-1/2 c and no nutmeg.
It was too sweet so next time I will cut the sugar in half and add cinnamon
Loved it!! Added some strawberries because I had them. Since I’m growing rhubarb in my garden, I’ll make this again and again! Delicious.
This one is a keeper. I know that buttermilk is better but had to used milk soured with vinegar. It works well. Cut the sugar sprinkled on top of the rhubarb to 2/3 cup and then sprinkled with a package of raspberry jello powder. Adds great color. Always looking for more recipes for rhubarb. 3 cups of rhubarb is the minimum, you can always add more or try adding other fruit with it.
I should’ve baked it longer, it didn’t cook all the way through in the 45 minutes. Maybe using a little lemon juice would bring out the rhubarb a little more.
I made this almost just as written (but halved the sugar and used cinnamon instead of nutmeg). It looks exactly like the picture, and the texture and consistency is fine. It’s very much like some cobblers I’ve made, as the dough rises to the top. However, it is fairly bland. Maybe adding a bit of lemon juice to the water would be the key to livening it up a bit.
I used a 9″x9″ pan, & a little more rhubarb, and a little less sugar and the results are great. I don’t bake pies – this will definitely suffice.
We really liked this dessert. I mixed the batter right in my nonstick pan, reduced the baking soda to 1/4 tsp and omitted the salt, added a splash of vanilla as well. I doubled the rhubarb as it didn’t seem like much, halved the sugar, sprinkled the top of the batter with cinnamon sugar and the top of the rhubarb as well. 45 minutes was perfect, great with vanilla ice cream.
Very good and makes good use of a good amount of rhubarb.
very good! I added about 1/2 t cinnamon to the batter along with 1/4 t nutmeg. I mixed the 1 cup sugar with the rhubarb before layering then sprinkled cinnamon on top. Flavour was very good although a little on the sweet side. Next time I’ll try a little less sugar (maybe 3/4 c).
This turned out very well! I made some changes: I used whole wheat flour, I cut the sugar by 1/2, then used 1/4 tsp powdered Stevia in the dough part and 1/2 tsp with the rhubarb. (I mixed the 1/2 tsp with the 1/2 cup sugar before sprinkling over rhubarb. I also used a little over 4 cups rhubarb (a good 1 lb). I sprinkled with nutmeg and cinnamon. Oh, I used a little less butter. It is great!
What a pleasant surprise! I was looking to use up last year’s frozen rhubarb so wanted to use a few cups and found this. It really tastes like a bread pudding. I used cinnamon ,as suggested and just a little less sugar. Delicious!
I would either add more rhubard or make less base the next time I make this (which I will.) I think I might add cinnamon also. We loved the concept, though and I think it would also work with other fruits. Thanks for sharing!
I loved this recipe. I didn’t have buttermilk so used what I had (2%) and I substituted a generous amount of cinnamon for the nutmeg. it was fantastic hot with vanilla ice cream. Will definately make this again and again!
i am cook for a living and have trried many new recipes in my time; and i have too say we made this at work and it was a hit, we even opted the rhubarb for apples once!!! only thing i recomend is cinnamin instead of nutmeg
Didn’t care for this at all. I try alot of recipes on All Recipes site and most are good. I am a very good cook. I definitely will not make this again. It isn’t really pudding. It has the consistency of paste.
Although I only made half the recipe, I used 2 cups of frozen rhubarb (thawed slightly and drained on a paper towel to absorb excess moisture) and thought the proportions were just right. Instead of using a lot of fresh rhubarb in the spring, I like to freeze it in ziploc bags and use it throughout the year. I gave this recipe a “5” based on adding the extra fruit and extra nutmeg.
I think the pudding turned out a little bland. I would use more nutmeg, maybe even 1/2 tsp. I also used close to 4 1/2 C of rhubarb and that was barely enough.