Auntie Emily's Rhubarb Pudding The Best Recipes

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Auntie Emily's Rhubarb Pudding

"I love rhubarb grown right in my personal outside! This recipe comes from my Great-Auntie Emily. It's the sort of treat and is exceptional served heat with ice cream or Cool Whip®. It can without difficulty be doubled and baked in a 9x13-inch pan."

Ingredients :

3/four cup white sugar
1 cup all-reason flour
2 teaspoons baking powder
half cup milk
2 cups chopped rhubarb
1 cup packed brown sugar
1 tablespoon butter or margarine
3/4 cup boiling water

Instructions :

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

Preheat the oven to 350 degrees F (175 ranges 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 mixed, then stir in the rhubarb. Pour into the organized baking dish and unfold into a good layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake inside the pan.
Bake within the preheated oven until a toothpick inserted inside the middle of the cake comes out clean, forty five to 50 mins.

Notes :

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