Tuesday, 29 May 2018

Old Fashioned Rhubarb Pudding Cake

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 (mielieblom)
•2/3 cup boiling water
1.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.)
2.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.
3.Bake at 375°F / 190C for 45 minutes, a little longer for gluten free flours. Yield: 9 servings.
•Note: You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. If using gluten free flour, add 10-15 minutes to bake time.

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