Rhubarb Pudding Cake Recipe

Name: Rhubarb Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 4 cups Chopped Rhurbarb; 2 cups Flour; 1-1/2 cup Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 6 Tablespoons Melted Butter; 2/3 cups Milk; 1 teaspoon Vanilla; 1 whole Egg; _____; FOR THE TOPPING:; 1 cup Sugar; 1 teaspoon Cinnamon; 1 Tablespoon Cornstarch; 1-1/4 cup Boiling Water

Servings: persons

FOR THE CAKE:
4 cups Chopped Rhurbarb
2 cups Flour
1-1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
6 Tablespoons Melted Butter
2/3 cups Milk
1 teaspoon Vanilla
1 whole Egg
_____
FOR THE TOPPING:
1 cup Sugar
1 teaspoon Cinnamon
1 Tablespoon Cornstarch
1-1/4 cup Boiling Water

1
Preheat oven to 350. Spray a 9 x 12 pan with cooking spray. Chop/slice rhubarb and spread in an even layer in pan.
2
Sift together flour, 1 1/2 cups sugar, baking powder and salt into bowl of an electric mixer. With mixer on low, add melted butter, milk and vanilla. Mix well, scraping sides and bottom. Add egg and mix on medium until thoroughly mixed.
3
Spoon the batter onto the top of the rhubarb and then carefully spread batter over rhubarb, completely covering. (I have found an offset spatula makes this task much easier).
4
Mix topping ingredients together and spread over batter.
5
Gently pour 1 1/4 cups boiling water over entire surface.
6
Bake at 350 F for 50 minutes. When it's thoroughly baked, a toothpick should come out of cake clean.
7
Lots of pics detailing the process are included on the related link. Let me know how you like it!

964

kcal

Calories

Fat

129

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 16 ingredients. The key ingredients include: FOR THE CAKE:, 4 cups Chopped Rhurbarb, 2 cups Flour, 1-1/2 cup Sugar, and more.

Yes, Rhubarb Pudding Cake 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 Cake

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