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Mom's Rhubarb Pudding
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Mom's Rhubarb Pudding

1 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Pudding:
4 cups rhubarb
1 cup sugar
2 Tbsp cornstarch
1 tsp vanilla
Soft crust:
1 cup flour
3/4 cup graham crackers, crushed
1 cup brown sugar
1/2 butter or margarine, melted
1 teaspoon cinnamon
1 cup water
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Let's Make It
1
Preheat oven to 350 degrees F. Grease an 8x8-inch pan. Cook pudding ingredients until clear. Rhubarb will be soft and mixture will be bubbly.
2
Mix soft crust ingredients until crumbly. Very lightly press 1/2 of this mixture into greased baking pan and cover with pudding. Top evenly with the remaining 1/2 of soft crust ingredients. Pour 1 cup water over top crust before baking. This keeps the bottom soft crust from becoming too hard.
3
Bake for 1 hour.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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