So I made a really good rhubarb dessert….Hubby said definitely make it again. I will it’s really good. The saddest part though….I’ve had the cookbook that I got the recipe from years and years ago. Darn I wish I had tried the recipe way back when I first bought the cook book. We could have been enjoying it for a long time. The cook book is from 1994…hmmm. Well let’s not let another minute pass before I send the recipe out and on to you to give it a try.
The recipe calls for Bisquick. I didn’t have any. I ended up looking up a recipe for a substitutions for Bisquick and found this. I did a 1 1/2 recipe of that and then continued on with the recipe for the rhubarb pudding cake. Here’s that recipe:
1 1/2 cups of bisquick or what I told you about above
2 cups sugar
1/3 cup vegetable oil
Mix all of that together. Then add 3 cups of diced rhubarb. Mix again. The mix will seem really thick and you’ll likely wonder if you left out liquid ingredients…you didn’t. It suppose to be thick.
Spread it in a greased 9 x 9 pan. Bake at 350 F for 40-45 minutes.
The recipe says this will rise and fall in the middle. It is crusty on the top and like pudding on the bottom.
That’s a pretty good description.
Sadly we don’t have a lot of rhubarb this year. We transplanted some from the farm. It’s doing good but I’m told I’m not suppose to harvest much, if any, the first year…shucks. I do go out to the farm and pick some once in awhile. I’m thankfully for that and will be making this again for sure!