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Old-Fashioned Rhubarb Pudding Cake

 Old-Fashioned Rhubarb Pudding Cake
“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.”
9 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

Directions

  • 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.
  • 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.
  • 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.

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Old-Fashioned Rhubarb Pudding Cake (continued)

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.