In the climate I live in, we are just starting to see most of the seeds we’ve planted or perennials come to life. We will not be picking our bounty for another month or more. The exception being Rhubarb. It starts early, even if the weather has been cool and dull.
The rhubarb in my garden is not very high yet. I think it is because we moved it this year and it is still adjusting to its new home. However, my daughter has a bumper crop and has been kind enough to share some with me.
I stewed some to have on toast for breakfast, it is really delicious, something I ate all the time when I was young.
I had company for supper the other night and I wanted to make something comforting for dessert. The below recipe is one that has been in my family for generations and generations. We use this for rhubarb in the spring, apples in the fall, and raisins in the winter. It is a yummy cake with sauce recipe. By the way, I impressed the company the other night. They’d never had it before and left with the recipe written on an index card. Enjoy!
Half Hour Pudding
1/3 Cup Brown Sugar
1 Cup Flour
2 tsp Baking Powder
½ Cup Rhubarb (or Raisins, or Apples) – I tend to add more than ½ cup
½ Cup Milk
Mix all the above ingredients together to form a dough. Place dough in baking dish. – I used a loaf pan – caution this recipe can boil over your pan and into your oven if the sides of the dish are not high enough.
2 Cups Boiling Water
1 Cup Brown Sugar
1 tsp Vanilla
1 Tbsp Butter
¼ tsp Nutmeg (works with raisins, rhubarb, and apples – but feel free to change)
Mix sauce ingredients together until the sugar and butter are melted. Pour over batter in pan.
Bake 25 minutes in a 350 – 375 degree oven.
Serve warm and for added yumminess add a scoop of vanilla ice-cream.