Rhubarb Pudding Cake

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve in dessert bowls. Pass a pitcher of cream to pour over


  • 4 c. diced fresh rhubarb
  • 1 c. sugar
  • ¾ c.


  • Cook rhubarb, 1 c. sugar and water until rhubarb is tender; keep hot.
  • Cream shortening and ½ c. sugar; beat in egg and vanilla.
  • Sift together flour, baking powder and salt; add alternately with milk to creamed mixture.
  • Pour batter into greased 9" square pan. Spoon hot rhubarb sauce over batter. Bake in moderate oven (350°) 40 minutes.
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