Cooking & Conversation: Mom's Rhubarb Pudding Cake- Cooking with Ken

I have been wanting to cook with family for a while. My brother-in-law, Ken, was my first volunteer.

We met on Sunday at his home and had a great time cooking. His wife, Marilyn, gave us free run of the kitchen. It was a very memorable day as Ken, Marilyn, and Scott hosted, while Doug and I helped cook, and their sister, Esther, and her husband, Vernon, dropped by. We had a great time. The recipe Ken chose was one his Mom made when they were growing up. My husband, Doug, also wanted to cook this recipe when rhubarb season was in full swing, but didn't get a chance to. Both boys and their sister, Esther, have very fond memories of this dessert. I hope the family continues to cook this and make this recipe a family tradition.

Mom's Rhubarb Pudding Cake

Dad and Mom.

This is Mom's recipe passed down to her children.

Ingredients:

1 cup sugar
1 cup milk
2 teaspoons baking powder
2 cups flour
1/2 cup butter, room temperature
1 1/2 cups rhubarb (we used 2 cups to make it with more fruit)
1 cup sugar
2 cups boiling water
2 tablespoons butter

Preheat the oven to 350 degrees.

Measure 1 cup sugar and add to mixing bowl.

Measure 1 cup flour.

Add second cup of flour to bowl.

Measure 2 teaspoons baking powder.

Cooking advise from little brother, Doug.

Measure 1 cup milk.

Add milk to mixing bowl.

Add the butter to this mixture.

Measure 1/2 cup room temperature butter.
Mom described it as a chunk about the size of an egg.

Cut into chunks for easier mixing.

Add to mixing bowl.

Esther is overseeing the project.

It meets her approval.

Mix all the ingredients together.

Keep mixing.

Mix some more.

Mix a little more.

Did I say to thoroughly mix the batter?

It is mixed.

It will be thick, more like a shortbread, than a cake batter.

Measure 2 cups water.

Pour into sauce pan and bring to a boil.

Esther and Doug, double-checking the recipe.

Do you need a Sous-chef?

Measure 1 cup sugar, to add to the boiling water when it is ready.

Spoon batter into ungreased 9x13 inch pan.
Ken said Mom used a cream colored enamel pan with green trim.
We came close and used a green enamel pan.

Scrape sides of bowl.

Spoon into baking pan.

Spread batter to edges of pan.

Spread evenly.

Ready for the fruit topping.

Add the 1 cup sugar to the boiling water.

Then add the rhubarb. We used 2 cups as we wanted more fruit, while the recipe calls
for 1 1/2 cups. Cherries was in the original recipe. One of Mom's favorites was
Colorado peaches. Whatever fruit was in season went into the pudding.

Bring to a boil again.

Stir to keep from sticking or boiling over.

I like a man in the kitchen who cleans up his messes!

Patiently waiting.

The mixture has boiled for a few minutes.

Measure some butter, 1-2 tablespoons.

Stir in the butter.

Continue stirring.

It is done.

Pour over the top of the batter.

Spread the fruit evenly to the edge of the pan.

Ready for the oven.

Bake 45 minutes at 350 degrees.

This was the spoon Mom used when she made this cake.

Is it done yet?

Remove when it is golden brown and center is cooked.

Place on a cooling rack.

Ready to serve.

Perfect to serve in Mom's dishes.

Enjoy!

Afternoon conversation!

Esther and Vernon.

Ken and Marilyn.

Doug and Scott.

Doug and Denise.

Esther, Vernon, Ken, Marilyn, Denise, and Doug.

Peace from Doug.

Esther and Doug.

Marilyn, Doug, and Scott.

Scott, Esther, and Vernon.

Chef Ken.

Marilyn.

Marilyn and Doug.

Doug recalling fond memories of his encounter with
Food Network Star, Sandra Lee.

Doug is describing his Mistletoe Cocktail Sandra Lee made for him
at her cooking demonstration in Des Moines. That smile is not from
the green Gatorade drink.

Sandy and Doug sharing a moment.

Esther and Ken.

Scott with Dad.

Esther, Doug, and Ken with spouses.

Vernon, Esther, Scott, Doug, Ken, and Marilyn.

The three siblings.
Esther, Doug, and Ken.

Scott, Dad, and Marilyn.

Ken & Marilyn Scottish Dancing

Ken and Marilyn before the Spring Ball in Ames 2012.
There was a grand march, banquet, and dance with 50-60 people attending as far away as England.

Ken and Marilyn have been dancing together for 14 years. At their wedding they had a female bag piper. They belong to the "Royal Scottish Country Dance Society". This is not the Highland Fling, but social dancing. Three to four couples dance in formation and pattern dance. It could be described as couples line dancing, and some are 17th and 18th century dances. Marilyn danced before she married Ken. She has even danced with the Shakopee Renaissance. Ken's describes his first experiences as "being thrown into the pool". He didn't start with the beginners, but danced with the advanced. He says he muddled through his first experience.