Old Fashioned Rhubarb Pudding Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 9 |
|
Sounds like a GREAT spring recipe. Ingredients:
4 cups diced fresh rhubarb or 4 cups diced frozen rhubarb |
1 1/2 cups sugar, divided |
1/4 cup shortening |
1 egg |
1/2 teaspoon vanilla extract |
1 cup flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
Directions:
1. In a large saucepan, combine rhubarb and 1 cup of sugar.
2. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
3. Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Beat just until combined.
6. Pour into a greased 9 inch square baking dish.
7. Pour the rhubarb mixture over the batter.
8. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
9. Cool on a wire rack.
|
|