Rhubarb Pudding
Ingredients:

  • Brown sugar

  • Washington rhubarb

  • 1 cup sugar

  • salt

  • whipped cream

    • Batter:

    1 egg beaten well

    ½ cup sugar

    2 tablespoons cooking oil

    ¼ cup milk

    1 cup flour

    1 teaspoon baking powder

     
    Directions:
    Butter a baking dish and cover the bottom with brown sugar.  Place enough rhubarb cut into small pieces until it is about two inches deep.  Pour one cup of white sugar over it.  In separate bowl, sift flour and baking powder together. Add other batter ingredients and mix.  Pour over sugared rhubarb.  Salt and flavor.  Add more four if you think necessary.  Bake and serve with whipped cream.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us