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Rhubarb Pudding Recipe
|Diced rhubarb||6 Cup (96 tbs) (Fresh)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Quick cooking tapioca||2 1⁄2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Soft bread cubes||2 3⁄4 Cup (44 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Vanilla extract/Lemon extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2210 Calories from Fat 626
% Daily Value*
Total Fat 69 g105.4%
Saturated Fat 39 g195.1%
Trans Fat 5.8 g
Cholesterol 248.6 mg
Sodium 919.1 mg38.3%
Total Carbohydrates 388 g129.3%
Dietary Fiber 24.6 g98.3%
Sugars 273.5 g
Protein 15 g30%
Vitamin A 68.9% Vitamin C 165.6%
Calcium 83.8% Iron 44.6%
*Based on a 2000 Calorie diet
Melt butter, covered, 30 seconds on high in a measuring cup.
Pour butter over bread cubes.
Add vanilla and mix lightly.
In a casserole, layer rhubarb and bread-cube mixture alternately, ending with buttered bread cubes on top.
Microwave, covered, 12 minutes on high, or until rhubarb is cooked.
Serve warm or chilled.
Regular tapioca may be used, cooking first with 1/2 cup water for 5 minutes.