Description
A classic rhubarb pudding cake that creates its own rich sauce while baking, combining tart fruit with a soft, sweet cake.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 3/4 cups sugar, divided
- 3 tablespoons butter, softened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sifted flour
- 1 tablespoon cornstarch
- 2/3 cup boiling water
Instructions
- Preheat oven to 375°F
- Spread chopped rhubarb evenly in a baking dish
- Mix 3/4 cup sugar, butter, baking powder, salt, milk, extracts, and flour until smooth
- Pour batter over rhubarb
- Mix remaining sugar and cornstarch, then sprinkle on top
- Pour boiling water gently over the mixture
- Bake for 45 minutes until set and golden
- Let cool slightly before serving
Notes
- Use fresh or frozen rhubarb
- Reduce sugar for a less sweet version
- Add 10-15 minutes baking time for gluten-free flour
- Lower oven temperature to 350°F if using metal pans to prevent scorching
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 38
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 3
- Cholesterol: 20