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Ingredients
- 1 lb Fresh rhubarb
- 1 1/2 c. Sugar, divided
- 3 Tbsp. Butter
- 1/2 c. All Bran cereal
- 3/4 c. All purpose flour
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Lowfat milk
- 3 1/2 tsp Cornstarch
- 1/4 tsp Salt
- 1/2 c. Boiling water
Directions
- 1.Cut rhubarb into small pcs and place in greased 8" square pan
- 2.Blend half the sugar with butter
- 3.Add in cereal
- 4.Sift flour with baking pwdr and 1/4 teaspoon salt
- 5.Add in flour mix to butter mix alternately with lowfat milk & mix well
- 6.Spread batter proportionately over the rhubarb
- 7.Combine remaining sugar with cornstarch and 1/4 teaspoon salt
- 8.Sprinkle over batter
- 9.Pour boiling water over pudding and bake at 375 for about 1 hour
- NOTES : Notes: Serve warm with lots of whip cream or possibly vanilla ice cream.
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