Rhubarb Pudding Cake

Ingredients for the sauce: 

  • 4 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • ¾ cup water

Ingredients for the cake:

  • ¼ cup shortening
  • ½ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • ½ cup milk


Cook rhubarb, 1 cup sugar and water until rhubarb is tender; keep hot.  Cream shortening and ½ cup sugar; beat in egg and vanilla.  Sift together flour, baking powder and salt; add alternately with milk to creamed mixture.  Pour batter into greased 9-inch square pan. Spoon hot rhubarb sauce over batter. Bake in 350-degree oven for 40 minutes. Makes 9 servings.  

Serve in desert bowls with cream. Keeps well in refrigerator for several days.

Rhubarb Pudding Cake