Recipe 1454 - Rhubarb Pudding

(by Shirley McNevich)

2 cups rhubarb (washed and cut into bite sized pieces)
1 cup white sugar
2 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
dots of butter

In a bowl add eggs--beat with a whisk. Add white sugar--beat. Add
milk--beat. Add flour--beat. Add baking powder--beat. Add salt--beat.
Add lemon zest--beat. Add rhubarb pieces--stir with a spoon just until
mixed. Pour batter into a buttered 9 x 13 cake pan. Dot butter pieces
all over the top of the mixture. Bake at 375 degrees for 30-35 minutes.
Cool completely. Serve with whipped cream or topping if desired.

Continue to:

• prev: 1453 - Yellow Cream Cheese Cake
• Index
• next: 1455 - Apple Butter Cake

Other Recipes:

• 1473 - Sugarless Raisin Cookies
• 1446 - Chocolate Peanut Butter Pie
• 1336 - Corn Syrup Cake
• 1357 - Scratch Strawberry Shortcake
• 1472 - Springform Caramel Cheesecake
• 1428 - Broccoli and Lima Bean Casserole

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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