- 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
- 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 mixing bowl, cream shortening and remaining sugar; 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.
Reviews forOld-Fashioned Rhubarb Pudding Cake
"This is amazing -- not overly sweet and full-on rhubarb tangy deliciousness! Instead of a cake pan, I put the batter in a large deep-dish gourmet pie plate, covered it with rhubarb, baked at 350 for about 45 minutes , until crust started to turn golden. My husband said "sorry grandma, my wife makes better rhubarb dessert!" Thank you for this great antique recipe!!"
"Sounds good, but why is this called a pudding cake? Is there pudding in it?"
"Very yummy - thanks for sharing!"
"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"
"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."