Rhubarb Radio Pudding

• 1 cup flour, all-purpose allpurpose
• 13 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups rhubarb diced
• 1/4 cup raisins, seedless
• 1/2 cup milk
• 1 each eggs
• 1/2 teaspoon vanilla extract
• 1 cup water boiling
• 1/4 cup brown sugar packed
• 1/4 cup butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest grated
• 1 pinch nutmeg

1. Preheat oven to 350F (180C).
2. Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. Stir in rhubarb and raisins.
4. In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture.
5. Turn batter into greased 8 inch square baking dish.
6. Sauce: In boiling water, stir sugar and butter until sugar dissolves and butter melts.
7. Add lemon juice, rind and nutmeg.
8. Pour gently over batter.
9. Bake at 350F (180C) for 30 to 35 minutes until pudding is golden brown on top and centre is firm to touch.
10. SERVES: 6

flour, sugar, baking powder, baking soda, salt, rhubarb, raisins, milk, eggs, vanilla, water boiling, brown sugar, butter, lemon juice, lemon zest, nutmeg

Taken from recipeland.com/recipe/v/rhubarb-radio-pudding-40616 (may not work)