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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rhubarb Pudding Recipe

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This recipe for Rhubarb Pudding, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lula Mae Kropf

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
1 egg
1 C. sour cream
1 C. flour
1/8 tsp. salt
tsp. baking soda
3 cups rhubarb

Directions:
Directions:
Mix together sugar, egg, sour cream. Add flour, salt, baking soda. Mix. Stir in rhubarb and place in 8x8 or 9x9 inch baking pan. Bake @ 350 for 40 minutes.
Serve warm with milk or cream poured on top of dessert. A teaspoon of sugar can be sprinkled on top to taste

 

 

 

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