Rhubarb Pudding

Ingredients

• 1 cup sugar
• 1 pint rhubarb
• 2 beaten eggs
• 1 cup milk
• 2 teasp baking powder
• a little salt

Method

1. 1

   Cut rhubarb into small pieces and add sugar.

2. 2

   Place in a buttered pudding dish and cover with batter made of beaten eggs, milk, and flour sifted with baking powder and salt.

3. 3

   Bake and serve warm with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.

2 teasp baking powder to make a medium stiff batter. Turn into a buttered biscuit pan, and bake slowly about 1 hour. Let cool in the pan, and serve cold, sliced like cake. This is worth trying by lovers of persimmons. — [Mrs. H. M. F., N. C. Prune Pudding To 1 well-beaten egg add V2 cup sugar, 1 y2 cups milk, and 4 cups flour sifted with 1 V2 teasp baking powder, and i/^ teasp salt. Turn this batter into a well-buttered pudding dish and pour over the top ^, lb stewed and sweetened prunes from which the pits have been removed. Bake about 30 minutes, and serve with sugar and cream. — Mrs. A. D., 111. Prune Whip Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs. Bake about 30 minutes. Serve cold or warm, with sweetened and whipped cream. — [C. B. H., Mich. FRUIT AND BATTER PUDDINGS 115 Rhubarb Pudding Cut tender rhubarb into small pieces and add 1 cup sugar to each pint rhubarb. Place in a buttered pudding dish and cover with batter made of 2 beaten eggs, 1 cup milk and flour enough to make a thick batter, sifted with 2 teasp baking pow- der and a little salt

Cook this with the app: pantry check, scaling, and the assistant.