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Rhubarb Pudding Cake Recipe

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This recipe for Rhubarb Pudding Cake is from Brown Family Cookbook - 2nd Edition, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. rhubarb, chopped
1 3/4 c. sugar, divided
3 tbsps. butter, softened
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. flour
1 tbsp. corn starch
2/3 c. boiling water
Directions:
Directions:
Cover the bottom of an 8 or 9 inch glass square pan with chopped rhubarb. Mix 3/4 c. 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. Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake. Bake at 375º for 45 minutes. Top with whipped cream.

 

 

 

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