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Rhubarb Pan Dowdy

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts 6 Servings

INGREDIENTS

3 c Rhubarb; cut in chunks
1/2 c Sugar
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 Egg; well beaten
1/2 c Milk
1/2 c Butter; melted

INSTRUCTIONS

CAKE
Stew the fruit, sweeten to taste and pour into a 9x9 cake pan. I frequently
do this in the microwave. Sift dry cake ingredients together. Mix the egg,
milk and butter and stir gently into the flour mixture. Pour the cake
mixture over the rhubarb and cook at 400 for 20 to
25    minutes until the top is golden brown. For a real cholestrol
disaster, pour heavy cream over this while warm for serving. It tastes
great without it but I like the cream for company. The cake can be baked by
itself in an 8x8 pan. Bake about 20 - 25 minutes. It makes a wonderful
shortcake for fruit. The cookbook (Fanny Farmer) calls it Cottage Pudding.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998

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