Rhubarb doesn't grow in the South. But it will be starting to peek its leafy head before long in the midwest. I have had a Rhubarb Pudding recipe for most of my life that was a must-make every Spring.
Here is the recipe from an earlier post;This is an old-time, all-time family favorite and one the whole family asks for every Spring. You cannot even imagine my relief in finding it. Like finding a long-lost friend. Thank you, Sherri Clark for sending me on the last of many searches for this recipe.
Magic Rhubarb Pudding Cake
Yield: 9 servings. Cook Time: 45 mins
Ingredients
2 cups of rhubarb, chopped
1/2 cup white sugar, 1 cup white sugar (for topping)
1/4 cup brown sugar
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water
Directions
Cover the bottom of an 8 or 9 inch square baking pan with fruit.Mix 1/2 white sugar, brown sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
Instructions
Grease or spray an 8-inch or 9-inch square baking dish
Put the chopped rhubarb evenly in the baking dish.
Mix 1/2 cup of white sugar, brown sugar, butter, baking powder, vanilla, almond extract, milk, and flour. If batter seems too thick to pour over the fruit, thin it with a little more milk.
Pour the batter over the rhubarb. Make sure the batter reaches clear to the edges of the pan.
Mix the remaining 1 cup of sugar with the cornstarch. Stir well, so it's thoroughly combined.
Sprinkle the sugar/cornstarch mixture evenly over the batter.
Gently pour the boiling water over the sugar mixture.
Bake at 375 degrees for about 45 minutes. The top will be crinkled and crackled.
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