| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pudding |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh rhubarb |
| 1 1/2 |
c |
Sugar; divided |
| 3 |
tb |
Butter |
| 1/2 |
c |
All Bran cereal |
| 3/4 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 3 1/2 |
ts |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Boiling water |
INSTRUCTIONS
1.Cut rhubarb into small pieces and place in greased 8" square pan
2.Blend half the sugar with butter
3.Add cereal
4.Sift flour with baking powder and 1/4 tsp. salt
5.Add flour mixture to butter mixture alternately with milk & mix well
6.Spread batter evenly over the rhubarb
7.Combine remaining sugar with cornstarch and 1/4 tsp. salt
8.Sprinkle over batter
9.Pour boiling water over pudding and bake at 375 for about 1 hour
NOTES : Notes: Serve hot with lots of whip cream or vanilla ice cream.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
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