Rhubarb Pudding Nov 25, 2002 15:45:39 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Nov 25, 2002 15:45:39 GMT -6 Serves 8Preparation Total 1:02Ingredients:1 cup flour3 1/2 teaspoons baking powder1/2 teaspoon salt2 tablespoons shortening1 egg, beaten1/4 cup milk1 1/2 cups sugar2 cups water, boiling1 cup sugar3 cups rhubarb, dicedPreheat 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.