Rhubarb Pudding
Couleur (Pixabay License)

Rhubarb Pudding

Yield: 3 servings

Ingredients

Directions

  1. Add the water slowly to the flour and mix well.
  2. Add the rhubarb sauce and cook until very thick (about five minutes).
  3. Add the stiffly beaten white of egg, mix thoroughly and turn into moistened moulds.
  4. Serve cold with cream.

Other Information

Author: Person.Louise Bennett Weaver, Person.Helen Cowles LeCron

Source: A Thousand Ways To Please a Husband (1917-01-01)

Category: Dessert

Ingredient: water, rhubarb, egg white, flour, salt

Equipment: measuring cups, measuring spoons, egg beater, stove

See Also

Cheese Butter

Rye Bread

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Weissbrot (White Bread)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Good, Quick Cake

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Orange Cake II

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Hot Fudge Cake

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater