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

Old-Fashioned Rhubarb Pudding Cake Recipe

Read Reviews (3)
4.67 3
Publisher Photo
“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.”
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 9 servings

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 King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

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.

Directions

  1. Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
  2. Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Old-Fashioned Rhubarb Pudding Cake in Taste of Home April/May 2007, p7

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.

Reviews for Old-Fashioned Rhubarb Pudding Cake(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 30, 2010

Excellent recipe, the cake was very light and cakey, very nice, will make again, tastes better than the "rhubarb dessert cake" posted here.

MY REVIEW
Reviewed Mar. 28, 2008

My husband isn't a fan of rhubarb, but I snuck this one in and he loved it. My father-in-law requests it and my sons love it too!

CB-Burlington, KY

MY REVIEW
Reviewed Mar. 11, 2008

May God bless you each and every day Frances Beechner.You go girl.I am 71 years old and thank God every day that I can still work as a nurse and help take care of others.I still work 8 hours a day.I say why should we just sit in a rocking chair just because we get to retirement age.I plan on working as long as the good Lord lets me.

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