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In New England, come April and May, we can see rhubarb growing alongside almost every barn. When I was a child, I remember I would pick a stalk and chew on it. One of my neighbors gave me this recipe years ago.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings


  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar, divided
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 each: 271 calories, 4g fat (2g saturated fat), 12mg cholesterol, 295mg sodium, 57g carbohydrate (43g sugars, 2g fiber), 3g protein.


  1. In a saucepan, cook rhubarb, 1 cup sugar, water and butter until a sauce forms, about 7-8 minutes. Pour into a greased 11-in. x 7-in. baking pan. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add milk and stir until smooth. Pour over rhubarb. Combine topping ingredients; sprinkle on top. Bake at 350° for 40 minutes. Yield: 6-8 servings.
Originally published as Rhubarb Pudding in Bountiful Harvest Cookbook 1994, p92

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