Rhubarb Pudding

Rhubarb Pudding

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MAP 1

"A cobbler-like consistency."
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Ingredients

55 m servings 227 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
  2. Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
  3. Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

Reviews

24
  1. 27 Ratings

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Most helpful positive review

Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a far...

Most helpful critical review

what smelled great, and actually tasted good, was a floating mess of cake... after 40 min, the crust was browning on the edges but the whole dish was floating in liquid.... what a waste!

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Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a far...

This is very easy to make and delicious. It has a very sweet dense cake bottom but the rhubarb is still tart.

Delicious, only changes: I added 2 tsp ground ginger and baked for 50 min. Yummy, very easy to make. Will make this again.

Very interesting recipe. I, too, was skeptical about the water, but it worked. Following others' advice, I cut the sugar down to 1 c. and it was still plenty sweet. It was definitely pudding-...

This was very good and very easy to make. I will probably use a little less sugar next time as it seemed a bit sweet to me, but other than that, it was great.

what smelled great, and actually tasted good, was a floating mess of cake... after 40 min, the crust was browning on the edges but the whole dish was floating in liquid.... what a waste!

easy and tasty. I added a little vanilla and cinnamon. I was worried about the water but everything set up great. Just a little plain for my taste (definitely more a cobbler than a pudding)

Good and easy. I was uncertain about dumping the water mixture on top but it turned out great. I took the advice of others and reduced the sugar by about 1/2 cup and it was plenty sweet. I mi...

It is very sweet. I would add a tab bit of salt and cinnamon if I made it again. Someone suggested baking it longer, I think that would be a good idea too.

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