Rhubarb Pudding Cake

Name: Rhubarb Pudding Cake
Yield: Makes 9 servings
Ingredients: 4 c. diced fresh rhubarb; ¾ c. water; 1 c. sugar; 1 egg; ½ tsp. vanilla; ¼ c. shortening; ½ c. sugar; ¼ tsp. salt; ½ c. milk; 1 c. sifted flour; 2 tsp. baking powder

Preparation info

Makes
9
servings

Difficulty
Medium

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

Ingredients

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

Dessert
Cake
Vegetarian

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.