Prep 30 mins
Cook 1 hr
This is a rhubarb desert like you’ve never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
- 3 cups diced rhubarb
- 1 cup sugar
- 1 cup flour
- 1 pinch salt
- 1 teaspoon baking soda, level
- 1 cup evaporated milk
- Preheat oven to 350.
- Mix ingredients in large bowl.
- Pour into an ungreased 9x9 cake pan.
- Bake for 1 hour or until golden brown.
- Allow to cool and may be served warm.
- Garnish with milk and sprinkled sugar.
- To make a 9x13 pan double recipe.
Very easy pudding, I sprinkled cinnamon and sugar on top and served with cream. It was great thank you.
So quick, so easy, so good! Especially with a little heavy cream poured over it. I love rhubarb and followed the recipe exactly--well, with the exception of that cream instead of milk. :-) A very nice pudding! Thank you for posting it, Chef 412922.
I have to admit that I've never had rhubarb before, so I wasn't sure what to expect in flavor. I was a little surprised by the brownish color of the cake given the ingredients. It also had a cakelike texture (was this supposed to be a pudding) and a coffeecake flavor. I did cut the recipe into 1/3, and baked it in a small individual casserole dish. It was perfect for 2 servings, and was tasty but just not what I expected.