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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Pudding cake Recipe

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This recipe for Rhubarb Pudding cake, by , 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!

Contributor:  
Contributor:  
Marcia Anderson

Category:
Category:

Ingredients:  
Ingredients:  
4 cups rhubarb(cut up)
1 cup sugar
cups water
cup shortening
cup sugar
1 egg
tsp vanilla
1 cup flour
2 tsp baking powder
tsp salt
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 350 for 40 min.

Personal Notes:
Personal Notes:
I double it and use a reg. cake pan

 

 

 

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