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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
Instructions
  1. 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.)
  2. 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.
  3. Bãke ãt 375°F for 45 minutes, ã little longer for gluten free flours. Yield: 9 servings.

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