Rhubarb pudding #2

First, combine the rhubarb and sugar.

Put the rhubarb mixture in a buttered dish.

Prepare the cake dough.

Combine the flour, baking powder and salt. Set aside.

Cream the fat and sugar until smooth.

Add the egg and vanilla and beat until smooth.

Gradually add the dry ingredients, alternating with the milk.

Spread over the rhubarb in the buttered dish.

Cook in the oven at 180°C (350°F) until a toothpick inserted in the middle comes out clean.


250 ml of all-purpose flour

10 ml of baking powder

2,5 ml of salt

60 ml of vegetable fat

125 ml of sugar

1 beaten egg

5 ml of vanilla

150 ml of milk

750 ml of fresh rhubarb, chopped

125 ml of sugar