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Auntie Emily's Rhubarb Pudding
Auntie Emily's Rhubarb Pudding
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Homemade rhubarb dessert passed down from Great-Auntie Emily. Enjoy warm with ice cream or Cool Whip®. Recipe easily doubles for a 9x13-inch pan.
Ingredients:
  • 0.75 cup white sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 cup milk
  • 2 cups chopped rhubarb
  • 1 cup packed brown sugar
  • 1 tablespoon butter or margarine
  • 0.75 cup boiling water
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease an 8-inch square baking dish.
  • Combine white sugar, flour, and baking powder in a medium bowl. Mix in milk until well combined, then gently fold in the rhubarb. Transfer the mixture into a greased baking dish and spread evenly. In a separate bowl, blend brown sugar, butter, and boiling water until butter is fully melted. Drizzle over the cake in the pan.
  • Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes in a preheated oven.

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