Lemony Rhubarb Pudding

This dessert is a great combination of sweet and tangy flavors.
The texture is soft and moist, and the lemon adds a refreshing zing to the rhubarb.

It is easy to make and uses simple ingredients that are readily available.

The pudding is high in sugar, and the nutmeg flavor may be too strong for some people.

It may not be suitable for those with rhubarb allergies, and the baking time can be longer depending on your oven.

Rhubarb is a low-calorie vegetable that is high in fiber and vitamin K.
It also contains antioxidants and may have anti-inflammatory properties.

	1 cup all-purpose flour
	1/3 cup granulated sugar
	1 1/2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 1/2 cups diced rhubarb
	1/4 cup raisins
	1/2 cup milk
	1 egg
	1/2 teaspoon vanilla
	1 cup boiling water
	1/4 cup packed brown sugar
	1/4 cup butter
	1 tablespoon lemon juice
	1 teaspoon grated fresh lemon rind
	1/16 teaspoon nutmeg

1.	Preheat your oven to 350°F (175°C).
2.	In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3.	Add the diced rhubarb and raisins to the bowl and toss until coated in the flour mixture.
4.	In a separate bowl, whisk together the milk, egg, and vanilla. Pour this mixture into the flour mixture and stir until well combined.
5.	Pour the batter into an 8-inch square baking dish.
6.	In a separate small bowl, mix together the boiling water, brown sugar, butter, lemon juice, lemon rind, and nutmeg.
7.	Pour this mixture over the batter in the baking dish.
8.	Bake for 35-40 minutes or until the pudding is golden brown and a toothpick comes out clean when inserted into the center.