Latest Dish Menu Auntie Emily's Rhubarb Pudding :: So Tasty

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Auntie Emily's Rhubarb Pudding

"I love rhubarb grown right in my very own outdoor! This recipe comes from my Great-Auntie Emily. It's this kind of treat and is first-class served warm with ice cream or Cool Whip®. It can effortlessly be doubled and baked in a 9x13-inch pan."

Ingredients :

three/four cup white sugar
1 cup all-motive flour
2 teaspoons baking powder
half of cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
three/four cup boiling water

Instructions :

Prep : 10M	Cook : 9M	Ready in : 1H

Preheat the oven to 350 tiers F (175 tiers C). Grease an eight inch square baking dish.
In a medium bowl, stir collectively the white sugar, flour and baking powder. Stir within the milk till combined, then stir inside the rhubarb. Pour into the prepared baking dish and unfold into a fair layer. In a separate bowl, stir together the brown sugar, butter and boiling water till butter has melted. Pour over the cake within the pan.
Bake in the preheated oven until a toothpick inserted inside the center of the cake comes out clean, forty five to 50 mins.

Notes :

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