Auntie Emily's Rhubarb Pudding

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 232 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Step 2

Stir together flour, sugar, and baking powder in a medium bowl until well combined. Stir in milk until blended. Mix in rhubarb until evenly incorporated. Pour batter into the prepared baking dish and spread into an even layer.

Step 3

Stir together brown sugar, boiling water, and butter in a separate bowl until well combined and butter is melted. Pour over batter in the dish.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes.