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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.”
  • 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 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 in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 257 calories, 7g fat (2g saturated fat), 25mg cholesterol, 171mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 3g protein.

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