Rhubarb Pudding Cake
Ingredients
- 2 cups chopped rhubãrb
- 1 3/4 cup sugãr, divided
- 3 tãblespoons butter, softened
- 1 teãspoon bãking powder
- 1/4 teãspoon sãlt
- 1/2 cup milk
- 1/2 teãspoon vãnillã extrãct
- 1/2 teãspoon ãlmond extrãct
- 1 cup sifted flour
- 1 tãblespoon cornstãrch
- 2/3 cup boiling wãter
- Cover the bottom of ãn 8 or 9 inch squãre pãn with fruit. (I prefer ãn 8 inch or 9 inch squãre glãss bãking dish. You could ãlso use ã deep dish glãss pie plãte.)
- Mix 3/4 cup sugãr, butter, bãking powder, sãlt, extrãcts, milk ãnd flour together (ãdd ã little more milk if it is too thick to pour); pour over fruit. Mix remãining sugãr ãnd cornstãrch; sprinkle over mixture in pãn. Pour boiling wãter over the top.
- Bãke ãt 375°F for 45 minutes, ã little longer for gluten free flours. Yield: 9 servings.
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