Corona Cookbook: Rhubard Pudding Cake
It's Rhubard Season Yet Again
By: Arthur DeBow - May 12, 2020
RHUBARB PUDDING CAKE
½ cup granulated sugar
2 tablespoons butter
1 cup whole milk
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
4 cups rhubarb chopped int ½ inch pieces
2 teaspoons butter
1 cup granulated sugar
¼ cup water
2 tablespoon brown sugar
1 teaspoon sugar
2 shakes of cinnamon
This is an old New England recipe that I have made a few changes to.
Pre heat oven 350
Cream the ½ cup sugar and 2 tablespoons butter, then add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.
Cook together for about 7 minutes over moderate heat the rhubarb mixed with the 2 teaspoons butter, cup sugar and ¼ cup water.
After 7 minutes put the rhubarb in a casserole (a 9x9 or 10x10 works great) then pour the batter over the rhubarb. Sprinkle the brown sugar over the top. Mix the 1 teaspoon sugar and cinnamon together then sprinkle it over the batter.
Bake at 350 for about 30 minutes, sometimes it may take a few minutes more.
Cool then refrigerate
Its great a little warm or cold and with a little whipped cream on top