Recipe - Rhubarb Pudding2

2 cup Rhubarb cut into 1 inch
cubes
1 cup Crushed pineapple; drained
1 Egg; beaten
1 cup Sugar
2 tablespoon Selfrising flour
2 tablespoon Lemon juice

TOPPING
1 cup Sifted selfrising flour
One half cup Sugar
One half cup Butter; softened

Combine all ingredients in a small bowl and mix with a fork or pastry
blender until small grains are formed

1.Combine rhubarb and pineapple in the bottom of a lightly greased 9"
square baking dish

2.Combine remaining ingredients in a small bowl and mix well

3.Pour batter over fruit mixture

4.Sprinkle with topping

5.Bake at 350 for 55 minutes
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998