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Auntie Emily's Rhubarb Pudding

By: 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."

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (2)

Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr

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Original Recipe Yield 1 - 8 inch square baking dish
 

Ingredients

  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups chopped rhubarb
  •  
  • 1 cup packed brown sugar
  • 1 tablespoon butter or margarine
  • 3/4 cup boiling water

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 1.7g | Cholesterol: 4mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on May 13, 2008 by Liz   view full review
Easy to prepare and my husband gave it a "thumbs up." I find the baking powder taste a little...
The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Jun. 10, 2010 by CORKIDECAT Supporting Member (Click to learn more about Supporting Membership)  view full review
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