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Auntie Emily's Rhubarb Pudding

Rated as 4.64 out of 5 Stars
3

"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
Original recipe yields 9 servings (1 - 8 inch square baking dish)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  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.
  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 calories; 1.7 53.4 2.2 4 131 Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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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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...

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

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...

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 ...

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 ...

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

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...

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...