Old Fashioned Rhubarb Pudding Cake
A rustic and comforting dessert featuring a tender cake layered with sweet-tart rhubarb—a perfect treat for family gatherings and cozy nights in.
Ingredients
For the cake
- 3 tablespoons butter, softened using real butter makes every bite worth it
- 1 cup sifted flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cup sugar, divided 3/4 cup for the batter, remaining for sprinkling
- 1 tablespoon cornstarch
- 2/3 cup boiling water to be poured over the cake before baking
For the fruit layer
- 2 cups rhubarb, chopped
Instructions
Preparation
- Preheat the oven to 375°F.
- Cover the bottom of an 8 or 9-inch square pan with chopped rhubarb.
Making the batter
- In a mixing bowl, combine 3/4 cup of sugar, softened butter, baking powder, salt, vanilla and almond extracts, milk, and flour. Mix until smooth, adding a little more milk if the batter is too thick to pour easily over the fruit.
- Pour the batter over the rhubarb in the pan, being sure to cover it evenly.
- In a small bowl, mix the remaining sugar with cornstarch. Sprinkle this mixture evenly over the cake batter in the pan.
- Carefully pour 2/3 cup of boiling water over the top of the cake, making sure it is evenly distributed.
Baking
- Bake at 375°F for about 45 minutes, or until the top is golden and a toothpick comes out clean.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Garnish with fresh mint leaves for a refreshing touch.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 20g
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