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Auntie Emily's Rhubarb Pudding

Auntie Emily's Rhubarb Pudding

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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.

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Nutrition

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

Based on a 2,000 calorie diet

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

Liz
17
5/13/2008

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.

kellieann
5
6/4/2012

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

CorkiDeCat
2
6/10/2010

Ok