This Old Fashioned Dessert Is A Must For Your Get Together


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.

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