Old Fashioned Rhubarb Pudding Cake Recipe


I’m not going to lie to you; I haven’t made this recipe yet. It’s been circulating around the internet and it caught my attention. Any recipe that looks like a good use for the rhubarb growing in my garden catches my attention. Rhubarb is one of the first things that our garden produces and after a long winter, it makes me happy to cut the red stalks and make something with it. A simple hot water trick allows the cake to make its own sauce/pudding while baking, and the sugar topping creates a glaze on top of the cake. Serve warm with ice cream or whipped cream for a delicious spring time dessert.

Old Fashioned Rhubarb Pudding Cake Recipe

• 2 cups chopped rhubarb
• 1 3/4 cup 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

Cover the bottom of an 8 or 9 inch square pan with the rhubarb. You could also use a deep dish glass pie plate. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over rhubarb. Use a spatula to spread it around to cover the top. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. (I know this sounds strange, but it works to create a pudding around the rhubarb in the bottom of the pan.). Bake at 375°F for 45 minutes.

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