slb@drutx.UUCP (Sue Brezden) (05/15/85)
While I was poking through my recipies to post some others,
I found this one. It is appropriate, since it uses rhubarb,
spring is here. It is a very old recipie--my grandmother
learned to make it from her mother.
Rhubarb Pudding
4 c. rhubarb (or less)
2 c. sugar
butter
2 eggs
1 c. flour
2 tsp. baking soda
1/2 tsp. salt
4 Tbs. water (at least)
Put rhubarb and 1 c. of the sugar in a baking pan. Dot generously
with butter.
Beat the eggs and the other cup of sugar. Sift together the flour,
baking soda, and salt. Add to the egg mixture, adding the water, enough
to make it pourable--4 Tbs. seems to work well. Pour the mixture
over the rhubarb. Bake at 325 degrees for 1 hour.
Serve with heavy cream or half-and-half poured over it. Kiss your
diet goodbye.
--
Sue Brezden
Real World: Room 1B17 Net World: ihnp4!drutx!slb
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