Old-Fashioned Rhubarb Pudding Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 9 |
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âAt 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing! says Barbara Collins. Andover, Massachusetts. âAnd, this is one of her best desserts.â Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups sugar, divided |
1/4 cup shortening |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
Directions:
1. Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
2. Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
3. Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
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