OLD-FASHIONED RHUBARB PUDDING CAKE

Old-Fashioned Rhubarb Pudding Cake image

"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."

Provided by Taste of Home

Time 1h

Yield 9 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.