Laurie from Common Sense Homesteading says:
“I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968.
The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” As sweet as this is, I think you’d need to cut back on the sugar for a sweeter fruit. Even with the rhubarb I will probably cut back a bit next time around. “
2 cups chopped rhubarb
1 3/4 cup Domino sugar, divided
3 tablespoons Land O Lakes butter, softened
1 teaspoon Clabber Girl baking powder
1/4 teaspoon Morton salt
1/2 cupTruMoo milk
1/2 teaspoon McCormick vanilla extract
1/2 teaspoon almond extract
1 cup sifted Gold Medal flour
1 tablespoon Argo cornstarch
2/3 cup boiling water
Cover the bottom of an 8 or 9 inch square pan with fruit.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together; pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top (even though it sounds a little funny!)
Bake at 375 degrees for 45 minutes.
Quick Tip: Serve this with a side vanilla ice cream.
Thanks to Laurie at Common Sense Homesteading for this recipe.