Ingredients
| 1 | heaping cup flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 1/2 | cups sugar, divided |
| 1 | teaspoon baking soda |
| 1 | tablespoon butter, soften |
| 1 | cup buttermilk |
| 3 | cups fresh or frozen rhubarb |
| a few pieces butter | |
| 1 | cup boiling water |
Instructions
Mix flour, baking powder, salt, ½ cup sugar and baking soda. Cut in softened butter, then add buttermilk and stir. Pour mixture into greased 9x13-inch pan and top with rhubarb. Sprinkle 1 cup sugar, dot with butter and pour boiling water over top. Bake at 350 degrees F for 35-45 minutes, until the top is golden brown. Any fruit can be used in place of rhubarb, or use 2 cups rhubarb and 1 cup blueberries. Serves 6-8
This recipe is more than 100 years old and was originally called Pie Plant Pudding.
