Baked Rhubarb Pudding

Ingredients

• 2 cupfuls flour
• 1 lemon
• 4 teaspoonful salt
• 6 tablespoonfuls brown sugar
• 2 bundles rhubarb
• Water
• Y% cupful Crisco
• Y% cupful granulated sugar

Method

1. 1

   Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it.

2. 2

   Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth paste with cold water.

3. 3

   Turn out on a floured board, cut off one-third of it, and put one side for the lid.

4. 4

   Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides.

5. 5

   Fill center with rhubarb, cut in pieces an inch long.

6. 6

   Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water.

7. 7

   Roll out pastry that was put on one side, wet edges of it, lay it on top.

8. 8

   Cover with a piece of greased paper, and bake in moderate oven one hour.

9. 9

   Turn out and serve with hot milk.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 41. The excerpt below is the record exactly as published.

Baked Rhubarb Pudding 2 cupfuls flour 1 lemon 4 teaspoonful salt 6 tablespoonfuls brown sugar 2 bundles rhubarb Water Y% cupful Crisco Y% cupful granulated sugar

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