Recipe for Rhubarb Pudding
4 cups of chopped rhubarb
1/3 cup brown sugar
1/4 white sugar
mixed on bottom of 9×9 pan. [still could reduce to get more tartness]
3/4 cup flour, 1/4 mix of oatmeal and quinoa flour
2 tsp baking powder
2/3 cup of sugar
2 T oil
1/2 cup milk
1 egg
vanilla
Mix the wet and dry, pour over rhubarb.
Bring to a boil:
1 cup water
little less than half cup brown suar
butter the size of an egg
Pour over top. Bake at 350 degrees for 45-50 minutes.
[P.S. I served some of the leftovers with a bit of custard. The Quinoa flour and oats worked to help take off some of the oversweetness but I still could put proportionally more.]
See comments when originally posted at Humanyms
