Auntie Emily's Classic Rhubarb Pudding

Name: Auntie Emily's Classic Rhubarb Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 4 cups rhubarb (fresh, chopped); 1 cup granulated sugar; 1 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1/4 cup unsalted butter (melted); 1 egg (large)

75 min 8 servings Easy

All Recipes

Enjoy a tangy yet sweet rhubarb pudding just like Auntie Emily used to make. Perfect for a comforting dessert.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Easy

Auntie Emily's Rhubarb Pudding is a traditional Canadian dessert that combines the tartness of rhubarb with a sweet, fluffy cake topping. This recipe has been passed down through generations, bringing warmth and comfort to family gatherings. Our version of Auntie Emily's pudding maintains the integrity of the original recipe while offering some modern twists to ensure a moist and delicious result every time. Rhubarb lovers will appreciate how this pudding emphasizes the unique flavour of this often-overlooked vegetable. Perfect for those who cherish nostalgic desserts or are looking to introduce a new family favourite, this rhubarb pudding is simple enough for a weeknight treat yet elegant enough for a special occasion.

Instructions

Prepare the oven and pan

Preheat your oven to 180°C (350°F). Grease a 23 cm (9-inch) square baking dish with butter.

Pro tip: Ensure the oven is fully preheated for even baking.

Make the rhubarb base

In a medium bowl, combine the chopped rhubarb and sugar. Spread evenly in the prepared baking dish.

Pro tip: Fresh rhubarb will yield the best results, but frozen can work in a pinch.

Mix dry ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Pro tip: Sifting the flour can help prevent lumps in the batter.

Combine wet ingredients

In a separate bowl, mix the milk, melted butter, and egg until well combined.

Pro tip: Bring your egg to room temperature for easier mixing.

Create the batter

Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour over the rhubarb in the baking dish.

Pro tip: Avoid over-mixing to ensure a tender cake topping.

Bake the pudding

Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted into the topping comes out clean.

Pro tip: If the top browns too quickly, cover with foil during the last 10 minutes of baking.

💡

Tips & Tricks

Use fresh rhubarb for the best flavour and texture.
Ensure your batter is smooth to avoid lumps.
Serve warm with a scoop of vanilla ice cream for added indulgence.

Frequently Asked Questions

What is Auntie Emily's rhubarb pudding?

Auntie Emily's rhubarb pudding is a classic Canadian dessert featuring a tangy rhubarb base topped with a sweet, cake-like topping.

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Ensure it's thawed and drained well before using.

How many calories are in Auntie Emily's rhubarb pudding?

Each serving of Auntie Emily's rhubarb pudding contains approximately 230 calories.

How do I store leftover rhubarb pudding?

Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat before serving.

Can I make this pudding ahead of time?

Yes, you can prepare the pudding a day in advance, store it in the fridge, and reheat it in the oven before serving.

What can I serve with rhubarb pudding?

Serve it with vanilla ice cream or whipped cream to complement the pudding's tangy flavour.

Serving Suggestions

Serve Auntie Emily's Rhubarb Pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream to complement its tangy flavour. For a refreshing twist, consider pairing it with a citrus sorbet. This pudding can be made a day ahead and stored in the refrigerator. Simply reheat in the oven at 180°C (350°F) for about 10 minutes before serving to bring back the fresh-baked warmth.

Nutrition per serving

230

Calories

Protein

Fat

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