Oh well. Rhubarb was historically thought of as a digestive aide, right?
From the Farm Journal's Country Cookbook
Rhubarb Pudding Cake
Serve in dessert bowls. Pass a pitcher of cream to pour over (I used milk)
4 c. diced fresh rhubarb (frozen from last fall)
1 c. sugar
3/4 c. water
1/4 c. shortening
1/2 c. sugar
1/2 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
- Cook rhubarb, 1c. sugar and water until rhubarb is tender, keep hot.
- Cream shortening and 1/2 c. 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" square pan, Spoon hot rhubarb sauce over batter. Bake in moderate oven 40 minutes. Makes 9 servings.