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Auntie Emily's Rhubarb Pudding

Auntie Emily's Rhubarb Pudding

Name: Auntie Emily's Rhubarb Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 - 8 inch square baking dish
Ingredients: ¾ cup white sugar; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ cup milk; 2 cups chopped rhubarb; 1 cup packed brown sugar; 1 tablespoon butter or margarine; ¾ cup boiling water

Rating: 4.62 stars

13 Ratings
12 Reviews
9 Photos

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.

By kel_klos

Recipe Summary

prep:

10 mins

cook:

50 mins

total:

1 hr

Servings:

Yield:

1 - 8 inch square baking dish

Nutrition Info

Ingredients

Original recipe yields 9 servings

The ingredient list now reflects the servings specified

¾ cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
¾ cup boiling water

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.

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Step 2

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.
Step 3

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:

232.3 calories; 2.2 g protein; 53.4 g carbohydrates; 4.5 mg cholesterol; 131.2 mg sodium. Full Nutrition

Reviews (12)

Most helpful positive review

Liz

05/13/2008

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 rhubarb coming out of the garden these days. Read More

Helpful

(18)

Most helpful critical review

CorkiDeCat

06/10/2010

Ok Read More

Helpful

(2)

13 Ratings

5 star values: 9
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Liz

05/13/2008

Helpful

(18)

Liz

05/13/2008

Helpful

(18)

kellieann

06/05/2012

This was really good. It is VERY sweet though it definitely does not need ice cream or cool whip. Read More

Helpful

(6)

CorkiDeCat

06/10/2010

Ok Read More

Helpful

(2)

Ginothersyde

08/24/2014

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 it. Read More

Helpful

(2)

Sharon

07/30/2015

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 in the dry ingredients) and it turned out perfect. This reminds me of my parents who were always cooking up rhubarb somehow. Thank you for the memories and the great snack. Read More

Helpful

(1)

Phil Whitford

04/29/2018

No changes. Very easy and delicious. Will be making it again. Read More

Helpful

(1)

Alliecat

08/09/2016

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 regular recipes. So juicy and flavourful. Read More

Helpful

(1)

Pam B.

06/11/2018

I just took this out of the oven after 40 minutes. It was done perfectly. of course I had to taste it. The sweetness is nicely complimented by the tartness of the rhubarb. I cut up about 1-1/2 cups rhubarb so used it all. After reading reviews that it was too sweet I cut back on the brown sugar just a smidgen. Baked it in a 1-1/2 quart glass rectangular pan. I'm planning to put a scoop of vanilla ice cream on it a little later. Looking forward to it. Read More

Jeanann Kaiser

05/13/2015

Just like I remember my mom making for us when we were kids Read More

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All Reviews for Auntie Emily's Rhubarb Pudding

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Nutritional Information

Auntie Emily's Rhubarb Pudding

Servings Per Recipe: 9
Calories: 232.3

% Daily Value *

protein: 4 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 3 %

saturated fat: 5 %

cholesterol: 2 %

vitamin a iu: 2 %

niacin equivalents: 10 %

vitamin b6: 2 %

vitamin c: 4 %

folate: 7 %

calcium: 12 %

iron: 6 %

magnesium: 4 %

potassium: 4 %

sodium: 5 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Auntie Emily's Rhubarb Pudding

1 of 12

All Reviews

Liz

05/13/2008

Helpful

(18)

Liz

05/13/2008

Helpful

(18)

kellieann

06/05/2012

This was really good. It is VERY sweet though it definitely does not need ice cream or cool whip.

Helpful

(6)

CorkiDeCat

06/10/2010

Helpful

(2)

Ginothersyde

08/24/2014

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 it.

Helpful

(2)

Sharon