rhubarb pudding
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| recipe by :christie aspegren |
| serving size : 10 preparation time :0:00 |
| categories : desserts |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1-1/2 cup | brown sugar |
| 1 tsp | lemon juice |
| 2 Tbsp | margarine |
| 1 cup | all-purpose flour |
| 2 tsp | baking powder |
| 1/2 cup | skim milk |
| 2 cup | rhubarb -- stewed |
| 1 tsp | vanilla extract |
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| in a saucepan, bring to boil, 1 cup of sugar, lemon juice, and margarine. |
| stir in vanilla and pour into a nonstick 2 quart baking dish. |
| mix remaining ingredients and drop by tablespoons onto syrup. bake at |
| 350 f for 35-45 minutes or until golden. |
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| per serving (excluding unknown items): 159 calories; 2g fat (13.8% |
| calories from fat); 2g protein; 33g carbohydrate; 1g dietary fiber; trace |
| cholesterol; 140mg sodium. exchanges: 1/2 grain(starch); 0 fruit; 0 |
| non-fat milk; 1/2 fat; 1 1/2 other carbohydrates. |
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| serving ideas : garnish with whipped cream. |
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| * exported from mastercook * |
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| (ID: 78829) Mirror: rec.food.recipes: Wed, Jun 4, 2003 |