Whole Wheat-Rhubarb Pudding Cake

Whole Wheat-Rhubarb Pudding Cake
 
 5 cups Sliced rhubarb
 1/4 cup Sugar
 1 1/4 cups All purpose flour
 1 cup Sugar
 1/2 cup Whole wheat flour
 1/2 cup Chopped pecans
 1 1/4 teaspoons Baking powder
 1/2 teaspoon Ground cinnamon
 1/4 teaspoon Salt
 1/8 teaspoon Ground nutmeg
 3/4 cup Milk
 1/4 cup Margarine or butter; melted
 1 1/4 cups Sugar
 1 tablespoon Cornstarch
 1 1/4 cups Boiling water
 Whipped cream; optional

Instructions:

Place the sliced rhubarb in a 13x9x2 inch baking dish. Sprinkle the 1/4 cup sugar over the rhubarb. In a medium mixing bowl stir together the all-purpose flour, the 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg. Add the milk and melted butter. Stir till combined. Spoon the batter over the rhubarb and spread evenly. In a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch. Add the boiling water and stir till sugar dissolves. Slowly pour the mixture over the top of the batter. Bake in a 375ºF. oven about 45 minutes or till top tests done. Let cool for 30 minutes. Serve with whipped cream if desired.

Recipe by: Better Homes & Gardens Farmers Market Cookbook Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

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