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My review
Auntie Emily's Rhubarb Pudding
kel_klos
"I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan."
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Ingredients
1 h servings 232 calsOriginal recipe yields 9 servings (1 - 8 inch square baking dish)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts
Per Serving: 232 calories; 1.7 g fat; 53.4 g carbohydrates; 2.2 g protein; 4 mg cholesterol; 131 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
5/13/2008
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little strong; I can taste more baking powder than rhubarb! But, it's a good use for the abundant fresh r...
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5/13/2008
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little strong; I can taste more baking powder than rhubarb! But, it's a good use for the abundant fresh r...
6/4/2012
This was really good. It is VERY sweet though, it definitely does not need ice cream or cool whip.
8/24/2014
I've made this recipe twice and love it. It is sweet but I like sweet. It's real simple to make and I REALLY like that. Why is it that the simplest recipes are the best? Defies logic doesn't...
7/30/2015
Well, as is, it is a wonderful desert! I will definitely be making this again as my husband finally got rhubarb to grow in the garden.I made it as directions said (accidentally put the rhubarb ...
8/7/2017
Made it in a greased, glass 8X8 baking pan. Chopped rhubarb into 1 inch pieces. Cooked perfectly in 40 minutes. Toothpick comes out wet, not doughy. Great contrast between the tart rhubarb and...
8/8/2016
Can't tell you how many times I've made it and how many times I have been asked for the recipe once someone has tried it. Since Rhubarb grows wild around here , it's a nice change from the regul...