Amish Rhubarb Pudding

[Kerry Beal]

Amish Rhubarb Pudding

Serves 12.

A great use for that surplus of rhubarb in the spring. Can also be made with a mixture of rhubarb and strawberries.

• 1 large egg
  
• 1 c sugar
  
• 2 c flour
  
• 2 tsp baking powder
  
• 1 tsp nutmeg
  
• 1 tsp vanilla
  
• 1/2 tsp salt
  
• 1 c milk
  
• 4 c rhubarb, chopped
  
• 2-1/2 c boiling water
  
• 1/2 c brown sugar
  
• 1-1/2 c sugar
  

Preheat oven to 375 F. Grease a glass 9 X 13 x 2 1/2 inch pan.

Beat the egg, add the 1 cup of sugar. Add flour, baking powder, nutmeg, vanilla, salt and milk. Place this batter in the pan. Mix the rhubarb with the brown and white sugar. Sprinkle it over top of the batter. Pour over the boiling water and bake for 45 to 50 minutes until the top is springy.

Serve with custard or ice cream.

( RG1712 )