(A rhubarb pudding cake, shared by Janet.
Cook Time: 45 minutes
Ingredients:
- 5 cups sliced rhubarb
- 1/4 cup sugar
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole wheat flour
- 1 cup chopped pecans
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup melted butter
- 1 1/4 cups sugar
- 1 tablespoon cornstarch
- whipped cream or whipped topping, optional
Preparation:
In a 3 quart shallow baking dish mix rhubarb and 1/4 cup sugar.
Mix the all purpose flour, the 1 cup sugar, the whole wheat flour, pecans, baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. Stir in milk and melted margarine. Spread batter evenly over rhubarb sugar mixture.
Mix 1 1/4 cups sugar and cornstarch. Add 1-1/4 cups boiling waters; stir till sugar dissolves. Slowly pour over the batter. Bake in 375° oven for about 45 minutes or until a toothpick comes out clean when stuck in center of top crust. If necessary, cover the last 10 minutes to keep it from browning too much. Serve warm with whipped topping, whipped cream, or ice cream. Serves 8 to 10.
This rhubarb pudding recipe was shared by Janet
This rhubarb pudding recipe was shared by Janet
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