Rhubarb Pudding

7 ingredients
5 steps

Ingredients

  • 4 c. rhubarb juice
  • 1/3 c. cinnamon candy
  • 2 c. sugar
  • 3/4 c. cornstarch
  • 1/2 tsp. almond flavoring
  • 3 drops red food coloring
  • dash of salt

Directions

  1. 1
    Crumble leftover biscuits in bottom of pan.
  2. 2
    Pour canned peaches with juice over top.
  3. 3
    Sprinkle with cinnamon, nutmeg and brown sugar.
  4. 4
    Dot with butter.
  5. 5
    Bake at 375° for 30 minutes or until light brown.

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