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Homemade Rhubarb Pudding

Rhubarbs are now coming out in full force in the midwest.  Because of it's versatility, hardiness, and simplicity in cultivation the plant is a favorite among Amish cooks.  This time of year rhubarb finds its way into shortcakes, spreads, jams, and desserts of all kids.  Some of you have said you don't like the tart taste of rhubarb or it bothers your digestive tract.  I'm with you on these points!  Lovina said some "city folk" never get used to rhubarb, which I took to mean it's something your body sort of accepts or not.  But there are ways to tame the tang and this recipe is one of them.

3 cups of chopped rhubarb

3 tablespoons flour

1 cup sugar

Mix above ingredients and place in a 6 X 10 baking dish.

 

Topping:

1 cup of brown sugar

1 /2 cup shortening

1 /2 cup butter

1 1 /2 cups flour

1 cup oatmeal

Mix and sprinkle over rhubarb mixture and bake at 375 for 40 minutes. Serve with milk or cream.


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