For a richer flavor, use melted butter instead of boiling water when preparing the sauce. If you prefer a less sweet pudding, reduce the amount of brown sugar in the sauce by ¼ cup. Feel free to experiment with adding a pinch of cinnamon or nutmeg to the flour mixture for a hint of warmth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. This recipe can be easily doubled and baked in a 9x13-inch pan, adjusting the baking time accordingly. Check for doneness with a toothpick.
Auntie Emily's Rhubarb Pudding
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING9 People
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VIEWS40
A comforting classic transformed! Imagine the tangy delight of fresh rhubarb nestled beneath a golden, caramelly blanket. This Rhubarb Pudding is a symphony of textures and flavors, perfect for a cozy evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol5 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium131 mg
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Sugar41 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Generously grease an 8-inch square baking dish to prevent sticking. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, granulated sugar, and baking powder until thoroughly combined. Gradually stir in the milk until just blended. Gently fold in the chopped rhubarb, ensuring it's evenly distributed throughout the batter. Pour the rhubarb mixture into the prepared baking dish and spread it into an even layer. (10 minutes)
03
StepIn a separate bowl, combine the light brown sugar, boiling water, and butter. Stir until the brown sugar is dissolved and the butter is completely melted, creating a luscious caramel-like sauce. Carefully pour this mixture evenly over the batter in the baking dish. (5 minutes)
04
StepBake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. The top should be a beautiful golden brown and the sauce bubbly. (50 minutes)
05
StepLet the pudding cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. (10 minutes)
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Dereck Schoen
May 25, 2025This pudding is so easy to make and tastes just like my grandmother's recipe!
Liliana Tromp
Apr 26, 2025The combination of the tart rhubarb and sweet topping is absolutely divine.
Raphaelle Strosin
Mar 17, 2025I added a little bit of almond extract to the batter, and it gave it a lovely flavor.
Tremaine Ondricka
Feb 24, 2025I doubled the recipe and baked it in a 9x13 pan, and it turned out perfectly.
Dayne Thompson
Jan 30, 2025My family devoured this! I'll definitely be making it again.