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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Pudding cake Recipe

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This recipe for Rhubarb Pudding cake is from The Albrecht 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups rhubarb(cut up)
1 cup sugar
¾ cups water
¼ cup shortening
½ cup sugar
1 egg
½ tsp vanilla
1 cup flour
2 tsp baking powder
¼ tsp salt
½ cup milk
Directions:
Directions:
Cook first 3 ingredients until tender and keep hot
cream shortening and sugar. Add egg, vanilla and milk, mix will. Add flour, baking powder and salt. Pour into a greased and floured pan (8x8 inch). Spoon hot sauce over batter.
Bake at 350º for 40 min.
Personal Notes:
Personal Notes:
I double it and use a reg. cake pan

 

 

 

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