Whole wheat-rhubarb pudding cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Sliced rhubarb |
| ¼ | cup | Sugar |
| 1¼ | cup | All purpose flour |
| 1 | cup | Sugar |
| ½ | cup | Whole wheat flour |
| ½ | cup | Chopped pecans |
| 1¼ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground nutmeg |
| ¾ | cup | Milk |
| ¼ | cup | Margarine or butter; melted |
| 1¼ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1¼ | cup | Boiling water |
| Whipped cream; optional | ||
Directions
Place the sliced rhubarb in a 13x9x2 inch baking dish. Sprinkle the ¼ cup sugar over the rhubarb. In a medium mixing bowl stir together the all-purpose flour, the 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg. Add the milk and melted butter.
Stir till combined. Spoon the batter over the rhubarb and spread evenly. In a medium mixing bowl stir together the 1¼ cups sugar and the cornstarch.
Add the boiling water and stir till sugar dissolves. Slowly pour the mixture over the top of the batter. Bake in a 375 oven about 45 minutes or till top tests done. Let cool for 30 minutes. Serve with whipped cream if desired.
Recipe by: Better Homes & Gardens Farmer's Market Cookbook Posted to MC-Recipe Digest V1 #996 by L979 <L979@...> on Jan 8, 1998