Rhubarb Pudding
Couleur (Pixabay License)

Rhubarb Pudding

Yield: 3 servings



  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