Title: Rhubarb or Pie-Plant Pudding
Categories: Dessert
Yield: 4 Servings

Text

Chop rhubarb pretty fine, put in a pudding dish, and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of soda, and enough flour to make a batter about as thick as for a cake. Spread it over the rhubarb well on top. Serve with sugar and cream.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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