This week we received a recipe from Mira for a Rhubarb pudding cake. I suspect that as my daughter-in-law, it might be a hint to try these. I think I will, I like anything with rhubarb and we are fortunate to have a healthy patch. Thanks, Mira and have a great week.
RHUBARB PUDDING CAKE
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water
Directions: Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.) Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan.
Pour boiling water over the top. (I know this sounds strange, but it works to create a pudding around the rhubarb in the bottom of the pan.) Bake at 375 degrees for 45 minutes,
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456,
Houlton, Maine 04730.
