Rhubarb or Pie-Plant Pudding

Original Recipe

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 batter about as thick as for cake. Spread it over the rhubarb and bake till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream.

Ingredients

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  • 1 pudding dish and sprinkle sugar over it
  • 1 batter of one cupful of sour milk
  • 2 eggs
  • 1 piece of butter the size of an egg
  • 1 teaspoonful of soda and enough flour to make batter about as thick as for cake
  • 1 platter upside down

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Instructions

  1. 1

    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 batter about as thick as for cake.

  2. 2

    Spread it over the rhubarb and bake till done.

  3. 3

    Turn out on a platter upside down, so that the rhubarb will be on top.

  4. 4

    Serve with sugar and cream.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)