Too bad the weather doesn’t feel like summer!
The kids picked the first of some of Great-Grandma’s rhubarb this past week, and tonight I turned it into a Rhubarb Pudding Cake that is out of this world. It went so fast, I didn’t even get a picture of it! The tangy, sweet dish was a hit with everyone. This recipe came from Meals For You, and I found it several years ago.
Rhubarb Pudding Cake
3 cups rhubarb, cut into 1 inch pieces, thawed if frozen.
1 cup flour
1 tsp baking powder
1/4 tsp salt
1-2/3 cups sugar
1/2 cup skim milk
3 Tbs unsalted butter or margarine, melted
1 tsp vanilla extract
1 Tbs cornstarch
1 cup boiling water
Preheat oven to 350 F. Place rhubarb in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over rhubarb. Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center.
Serves 8. Really good with whip cream on top. Or ice cream.