| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pudding, Pineapple |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rhubarb cut into 1 inch cubes |
| 1 |
c |
Crushed pineapple; drained |
| 1 |
|
Egg; beaten |
| 1 |
c |
Sugar |
| 2 |
tb |
Self-rising flour |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Sifted self-rising flour |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter; softened |
INSTRUCTIONS
TOPPING
Combine all ingredients in a small bowl and mix with a fork or pastry
blender until small grains are formed
1.Combine rhubarb and pineapple in the bottom of a lightly greased 9"
square baking dish
2.Combine remaining ingredients in a small bowl and mix well
3.Pour batter over fruit mixture
4.Sprinkle with topping
5.Bake at 350 for 55 minutes
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
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