I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” As sweet as this is, I think you’d need to cut back on the sugar for a sweeter fruit. Even with the rhubarb I will probably cut back a bit next time around.
The boys are not huge rhubarb fans, but they loved this recipe. This is the sort of thing my grandmother would have made. I hope you and your family enjoy it, too.
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