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I hope you who have been struggling with water in your basements are getting the problem under control. We have one corner of our basement that leaks even with a sump pump, requires the use of a rinse and vacum and of course we are left with that musty odor for awhile, but I know some of you have had it much worse.
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. Simple hot water poured over the cake makes a sauce while baking. I like it because it makes a 8 or 9 inch pan so a better size for just the two of us. I hope you will like it. 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 2/3 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 an 8 or 9 inch square pan with rhubarb. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together, pour over rhubarb. Mix together the remaining sugar and cornstarch together, sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degrees for 45 minutes. May serve with whipped topping or ice cream. Have a great week!
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September 2020
AuthorI'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. Categories
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