Auntie Emily's Rhubarb Pudding Recipe - Allrecipes.com
Auntie Emily's Rhubarb Pudding Recipe
  • READY IN 1 hr

Auntie Emily's Rhubarb Pudding

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 8 inch square baking dish Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

May 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.

 
Jun 04, 2012

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

 

5 Ratings

Jun 10, 2010

Ok

 
Aug 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.

 
Jul 12, 2013

Really good.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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