Easy Rhubarb Pudding Cake
Simple rhubarb pudding cake is an old fashioned favorite, made with pantry staples, and has a sweet and tangy saucy filling topped with a light sugar crust.
Servings: 6
Ingredients
Fruit:
- 2 to 3 cups diced rhubarb, fresh or frozen
Batter:
- 3/4 c. sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. flour
- 3 tbsp. butter, softened
- 1/2 c. milk
- 1 tsp. vanilla
Topping:
- 3/4 c. sugar
- 1 tbsp. cornstarch
- 2/3 c. boiling water
Instructions
- Spread the rhubarb into the bottom of a greased 8 or 9-inch square baking dish. (You can use any dish that is a similar size such as 2 to 2 1/2 qt. casserole dish- just make sure it is a fairly deep dish.)
- Combine the sugar, baking powder, salt and flour; add in the butter, milk and vanilla and mix thoroughly. Your batter doesn't need to be totally smooth, but try to break up any bigger pieces of butter with a spatula.
- Spoon the batter evenly over the rhubarb, making sure to get in the corners.
- Mix the sugar and cornstarch; sprinkle evenly over the batter in the pan. Gently pour boiling water over the top of the cake.
- Bake at 375 degrees for 45 minutes or until the top looks set and is golden. If using frozen rhubarb, you may need to add a bit of extra baking time.
- Serve warm with ice cream, milk, or whipped cream.
Notes
If using frozen rhubarb, there’s no need to let it thaw first. Just dump it into the pan and make as you normally would.
