Recipe - Rhubarb Pan Dowdy

3 cup Rhubarb; cut in chunks
One half cup Sugar

CAKE
1 One half cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Sugar
1 Egg; well beaten
One half cup Milk
One half cup Butter; melted

Stew the fruit, sweeten to taste and pour into a 9x9 cake pan. I frequently
do this in the microwave. Sift dry cake ingredients together. Mix the egg,
milk and butter and stir gently into the flour mixture. Pour the cake
mixture over the rhubarb and cook at 400 for 20 to
25 minutes until the top is golden brown. For a real cholestrol
disaster, pour heavy cream over this while warm for serving. It tastes
great without it but I like the cream for company. The cake can be baked by
itself in an 8x8 pan. Bake about 20 25 minutes. It makes a wonderful
shortcake for fruit. The cookbook (Fanny Farmer) calls it Cottage Pudding.
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998