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Rhubarb
Sour Cream
Pudding |
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| Ingredients: |
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1 cup sour cream
1 cup sugar
1 egg, slightly beaten
2 cups diced Washington rhubarb
1½ cups sifted flour
½
teaspoon soda
½
teaspoon baking powder
½
teaspoon salt
½
teaspoon vanilla
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| Directions: |
Mix sour cream and
sugar in a bowl. Add egg and fruit. In a separate bowl, sift
together flour, soda, powder and salt then stir into mixture.
Beat until blended, stir in vanilla, pour into a greased pan (8 x 8
x 2 inches) and bake at 375°F about 35 minutes or until done.
Serve warm with hard sauce. Serves 6.
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Courtesy
of: |
Washington Rhubarb Growers
Association
253-863-7333We harvest
Washington rhubarb from hothouses January through March and then
hand cut from fields April through September. The colorful
plant is grown in our valley, in the shadow of Mt. Rainier. |
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www.ci.sumner.wa.us |
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