|
Rhubarb Pudding Cake
From Bill Clark and Cheryl McCord
Cake Ingredients:
|
1 |
Egg, beaten |
|
1 Tablespoon |
Vegetable Oil |
|
¾ cup |
Milk |
|
1 teaspoon |
Vanilla |
|
1 ½ teaspoons |
Orange Zest |
|
½ cup |
Sugar |
|
1 ¼ cups |
Flour |
|
2 ¼ teaspoons |
Baking Powder |
|
¼ teaspoon |
Salt |
Topping Ingredients:
|
3 cups |
Rhubarb, chopped |
|
½ cup |
Sugar |
|
1 cup |
Whipping Cream |
|
½ cup |
Walnuts, chopped
|
Beat the egg. Add the vegetable oil, milk, vanilla, and zest. Stir in the dry ingredients
and mix well. Spread in a well greased 9 x 13 baking dish. (You can use an 8 or
9 inch square dish if you like the cake to be thicker.)
Dump the chopped rhubarb on top of the cake batter. Sprinkle the walnuts on top
of the rhubarb. Then sprinkle on the sugar. Pour the whipping cream (unwhipped)
over the sugar.
Bake at 350 degrees F. for 40 to 50 minutes, until the cake springs back lightly
when touched. The cream, sugar, and rhubarb sink to the bottom forming a custard
layer.
|
|