OLD FASHIONED RHUBARB

PUDDING CAKE

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened

1 teaspoon baking powder

1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.

Bake at 375 degrees for 45 minutes

common sense homesteading

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