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Rhubarb Pudding (Cake)
Yields: 1 serving(s)
Ingredients
- 1 cup(s) flour
- 3 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 2 tablespoon(s) shortening
- 1 egg — beaten
- 1/4 cup(s) milk
- 1 1/2 cup(s) sugar
- 2 cup(s) water
- 1 cup(s) sugar
- 3 cup(s) rhubarb — diced
- Boiling
Directions
- Preheat your oven to 400 degrees.
- Sift together the flour, baking powder and salt.
- Cut in the shortening until well blended.
- In a large bowl, combine the egg, milk and sugar until the sugar is dissolved.
- Add the dry ingredients and mix well.
- Pour the batter into a well greased baking dish.
- Bring the water to a boil and add the sugar.
- Stir well to dissolve the sugar and add the rhubarb.
- Allow this topping to rest for 2 minutes and then pour it over the cake batter.
- Bake for 30-35 minutes until cake is set.
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