Rhubarb Pudding Recipe

Name: Rhubarb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Salt; 2-1/2 teaspoons Baking Powder; 1/2 cups Butter, At Room Temperature; 1 cup Sugar; 2 Eggs; 1 teaspoon Vanilla Extract; 3/4 cups Milk; FOR THE RHUBARB:; 4 cups Rhubarb, Chopped; 1/4 cups All-purpose Flour; 1-1/2 cup Brown Sugar; 3/4 cups Heavy Cream

Servings: persons

FOR THE CAKE:
1-1/2 cup All-purpose Flour
1/2 teaspoons Salt
2-1/2 teaspoons Baking Powder
1/2 cups Butter, At Room Temperature
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
3/4 cups Milk
FOR THE RHUBARB:
4 cups Rhubarb, Chopped
1/4 cups All-purpose Flour
1-1/2 cup Brown Sugar
3/4 cups Heavy Cream

1
Preheat the oven at 350u00b0F. Grease a 9 x 13 baking pan.
2
For the cake, in a mixing bowl, whisk the flour, salt and baking powder.
3
In another mixing bowl, cream butter and sugar. Add eggs, then vanilla.
4
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the milk. Repeat with another 1/3 of the flour mixture and the remaining milk. Beat in the remaining flour mixture until just incorporated.
5
For the rhubarb, put all the ingredients into a saucepan. Heat 3-4 minutes. Pour into the baking dish.
6
Spread the cake batter over rhubarb. Bake 1 hour to 1 hour 15 minutes, or until a thoothpick inserted in the center comes out clean.
7
Serve hot with ice cream or whipped cream.

914

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup All-purpose Flour, 1/2 teaspoons Salt, 2-1/2 teaspoons Baking Powder, and more.

Yes, Rhubarb Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Pudding

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