Old-Fashioned Rhubarb Pudding Cake Recipe

Old-Fashioned Rhubarb Pudding Cake Recipe photo by Taste of Home

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“At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. “And, this is one of her best desserts.”

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Old-Fashioned Rhubarb Pudding Cake Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 9 Servings

30 30 60

Ingredients

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar, divided
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Directions

In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 257 calories, 7 g fat (2 g saturated fat), 25 mg cholesterol, 171 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Old-Fashioned Rhubarb Pudding Cake in Taste of Home April/May 2007, p7