Rhubarb Pudding Cake

Preparation info

  • Difficulty

    Medium

  • Makes

    9

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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

Ingredients

  • 4 c. diced fresh rhubarb
  • 1 c. sugar
  • ¾ c. water
  • ¼ c. shortening
  • ½ c. sugar
  • 1 egg
  • ½ tsp. vanilla
  • 1 c. sifted flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ c. milk

Method

  • 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.