Rhubarb Pudding Cake Recipe

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Ingredients:

Cake:
1 cup sugar
1 egg
2 tablespoons butter or margarine, melted
1 cup buttermilk or sour milk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 cup diced fresh rhubarb
Topping:
2 tablespoons margarine, melted
1/2 cup sugar
Vanilla Sauce:
1/2 cup to 1 cup sugar
1/2 cup margarine
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions:

Blend together sugar, egg, and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder and flour. Stir dry ingredients into buttermilk mixture; mix well. Stir in rhubarb. Pour into greased 9-in. square baking pan. Combine topping ingredients; sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake tests done. For sauce, mix sugar, margarine and milk;bring to boil and cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Serve sauce over cake.

Yield: 12 servings

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Submitted 6/13/05.
Source: The Best of Country Cooking
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Rhubarb Pudding Cake


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