| RHUBARB PUDDING CAKE |
| |
| Note: The original recipe is for a 9" square pan. I've made changes in parentheses for a 9x15" pan. |
| |
| Preheat oven to 350 degrees |
| |
| 4 (6 2/3) cups rhubarb |
|
|
| 1 (1 2/3) cup sugar |
|
|
| ¾ (1 ¼) cup water |
|
|
| |
| Cook rhubarb, sugar, water until tender. Keep hot till needed. |
| |
| 1 (1 2/3) cup flour |
|
2/3 (1>) cup sugar |
| 1(1 2/3) tsp baking powder |
|
1 large (2 small) egg(s) |
| ¼ (<1/2) tsp salt |
|
½ (<1) tsp vanilla |
| 1/3 (<1/2) cup shortening |
|
2/3 (1>) cup milk |
| |
Sift flour, baking powder, salt together. Cream shortening and sugar. Add egg and beat until light and fluffy. Add vanilla to milk. Add alternately dry ingredients and milk to creamed mixture. Pour batter into 9" square (9 x 15") pan. Spoon hot rhubarb sauce carefully over batter. Bake for 35 to 40 (40 to 45) minutes. Serve with cream or whipped topping.
|
webmaster for website problems or comments.