I only get small tastes of this dessert because it's pretty tangy.
This is my dad's favorite spring-time dessert. He makes it quite often during rhubarb season, which is almost over now. But I'm pretty sure we'll be having more of it because he froze a lot of rhubarb for later use.
Also, if you didn't know, it's really good with vanilla ice cream. Frankly, just give me the ice cream and I'll leave the pudding for my dad.
1 cup all purpose flour
3/4 cup white sugar
3/4 cup milk
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/2 cup boiling water
1 tsp vanilla
1 tbsp butter
Cut rhubarb into 1/2 inch slices, enough to cover the bottom of an 8"x8" baking pan.
Note: you can double the recipe and use a 9"x13" pan.
Preheat oven to 375F.
Spread rhubarb on bottom of baking dish. If you "just cover" the bottom, you'll get a soft cake with "some" syrup at the bottom. If you add more rhubarb than the minimum, you'll get more syrup on the bottom but if you use too much, you'll get a soggy pudding. I like it more saucy so I make sure the bottom is well covered but not stacked with rhubarb.
In a large bowl, whisk the dry batter ingredients together until well blended. Add the wet ingredients and stir until well blended. Pour batter over the rhubarb. Don't worry if you don't cover it all, the batter will spread out while baking.
Using the same bowl, add brown sugar and butter and then pour boiling water on top. Whisk together until butter is melted and pour the sauce over top of the batter.
Place baking pan on cookie sheet and put in the hot oven. Depending on how much rhubarb you used, the sauce may boil over, and the baking sheet helps prevent the mess.
Bake for 40-45 minutes until top is golden brown.
Serve hot or cold, with or without vanilla ice cream.