Preheat oven to 350 degrees F. 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 mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla.combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
Pour into a greased 9 inch square baking dish. Pour the rhubarb mixture over the batter.
Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
By Robin from Washington, IA
When you describe this as a pudding cake - do you mean that it is pudding-like on the bottom, cake-like on top? I love rhubarb and will have to give this a try.
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