Rhubarb Pudding (cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes & coo, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 3 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | T | Shortening |
| 1 | Egg, beaten | |
| 1/4 | c | Milk |
| 1 1/2 | c | Sugar |
| 2 | c | Water |
| 1 | c | Sugar |
| 3 | c | Rhubarb, diced |
| Boiling |
INSTRUCTIONS
Preheat your oven to 400 degrees. Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved. Add the dry ingredients and mix well. Pour the batter into a well greased baking dish. Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter. Bake for 30-35 minutes until cake is set. Recipe By : Game Chef File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2808
Calories From Fat: 300
Total Fat: 33.5g
Cholesterol: 205.2mg
Sodium: 3005.4mg
Potassium: 1360.4mg
Carbohydrates: 619.7g
Fiber: 10g
Sugar: 506.6g
Protein: 24.5g