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Rhubarb Pudding


1 lb Fresh rhubarb
1 1/2 c Sugar; divided
3 tb Butter
1/2 c All Bran cereal
3/4 c All purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Milk
3 1/2 ts Cornstarch
1/4 ts Salt
1/2 c Boiling water


1. Cut rhubarb into small pieces and place in greased 8" square pan

2. Blend half the sugar with butter

3. Add cereal

4. Sift flour with baking powder and 1/4 tsp. salt

5. Add flour mixture to butter mixture alternately with milk & mix well

6. Spread batter evenly over the rhubarb

7. Combine remaining sugar with cornstarch and 1/4 tsp. salt

8. Sprinkle over batter

9. Pour boiling water over pudding and bake at 375 for about 1 hour

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