Updated Friday, September 21st, 2007
Total Time: -5
Yield: 6 to 8 servings
Preheat the oven to 375° and butter a 2-quart baking dish.
In a large mixing bowl, toss together the rhubarb and 1 cup of the sugar.
In a medium bowl, combine the melted butter, vanilla, eggs, both flours, baking powder, the remaining 1/2 cup of sugar, and salt.
Add flour mixture to the rhubarb and stir to combine. Pour the batter into the prepared baking dish. Transfer to oven and bake until the pudding is browned on top, but still a bit soft inside, about 45 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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