Rhubarb Pudding Cake
submitted by Mrs. T4 cups diced rhubarb
1 1/4 cup sugar, divided
1/2 cup orange juice
1/4 cup water
1/4 cup butter or real margarine, softened
1 egg
1/2 teaspoon vanilla
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
In medium saucepan, cook rhubarb, 3/4 cup sugar, orange juice, and water over medium heat until tender. Keep mixture warm while preparing cake batter. In a medium bowl, cream together butter and remaining 1/2 cup sugar, using electric mixer at medium speed. Beat in egg and vanilla. Sift together flour, baking powder and salt; add alternately with milk to the creamed mixture. Pour batter into a greased 9” square baking dish. Spoon the hot rhubarb sauce over the batter. Bake at 350 for 45 minutes. Yield: 4 to 6 servings.
My family just loves rhubarb desserts and eagerly awaits the appearance of rhubarb every spring. This tangy pudding cake is one of our favorites.
posted by Unknown @ 7:00 AM
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