Rhubarb pudding (cake)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 3½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Shortening |
| 1 | Egg -- beaten | |
| ¼ | cup | Milk |
| 1½ | cup | Sugar |
| 2 | cups | Water |
| 1 | cup | Sugar |
| 3 | cups | Rhubarb -- diced |
| Boiling | ||
Directions
Preheat your oven to 400 degrees. Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved. Add the dry ingredients and mix well. Pour the batter into a well greased baking dish.
Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter. Bake for 30-35 minutes until cake is set.
Recipe By : Game Chef
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