Today I spent most of the day doing much needed weeding in my flowers. Nowadays it takes me much longer because I need frequent time outs in my lawn chair! I’m stiff and sore but have a real feeling of accomplishment and satisfaction. Now I can relax in my lawn chair and admire my efforts.
I tried a new rhubarb dessert recipe yesterday. I liked it because it made a 9x9 inch pan which is more manageable for the two of us. Actually our Granddaughter, Samantha her husband Justin and Miss Lydia were here for dinner. Even 15 month old Lydia enjoyed it, she’s a super eater! I found this recipe on Facebook it rated 5 stars.
Old Fashioned Rhubarb Pudding Cake
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup flour
1 tablespoon cornstarch
2/3 cup boiling water
Cover the bottom of a 8 or 9 inch greased square pan with rhubarb.
Mix 3/4 cup cup sugar, butter, baking powder, salt, extracts, milk and flour together. (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch, sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degrees for 45 minutes, a little longer for gluten free flours, yield 9 servings. I did use King Arthur gluten free flour blend, which worked great. I served slightly warm with whipped topping, ice cream would be good too.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.