Rhubarb Pudding Cake
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| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min @ 350° |
| Source | TheEnglishKitchen.com |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 4 c diced fresh or frozen rhubarb
- 1 1/2 c sugar, divided
- 1/4 c white vegetable shortening
- 1 large free range egg
- 1/2 tsp vanilla
- 1 c plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
Preparation
Preheat the oven to 350°. Butter a 9 inch square baking tin really well.
Put the rhubarb into a saucepan along with 1 cup of the sugar. Cook, stirring occasionally, over medium heat for 12 to 15 minutes until the rhubarb is tender. Set aside.
Cream together the shortening and remaining sugar until light and fluffy. Beat in the egg and vanilla.
Whisk together the flour, baking powder and salt. Add to the creamed mixture, alternately with the milk, beginning and ending with flour. Pour into the prepared pan. Spoon the rhubarb over top.
Bake in the preheated oven for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean. Cut into squares and serve warm with custard, cream or ice cream.
