Rhubarb Pudding Cake
Rhubarb Pudding Cake is a delightful dessert with a soft, cake-like top and a luscious, tangy rhubarb pudding underneath. As it bakes, the rhubarb releases its juices, creating a rich, self-saucing treat that's perfectly sweet and tart. Serve it warm with a scoop of vanilla ice cream or whipped cream for a comforting and irresistible bite!
Print
Pin
Servings: 6
Calories: 280kcal
Equipment
- A 9-inch baking dish
- A mixing bowl
- A whisk or spoon for stirring
- A knife and chopping board
Ingredients
- 2 cups rhubarb
- 1 3/4 cup sugar
- 3 tablespoons butter
- 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 the oven:
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch baking dish lightly with butter or non-stick spray.
Prepare the rhubarb:
- Chop your rhubarb into small pieces and set them aside. You’ll want about 2 cups of chopped rhubarb.
Make the batter:
- In a medium mixing bowl, cream together the softened butter and 1 1/4 cups of sugar until light and fluffy. Add in the baking powder, salt, vanilla extract, and almond extract. Stir in the sifted flour and mix until everything is well combined. Gradually add in the milk and continue mixing until smooth.
Layer the rhubarb and batter:
- Spread the chopped rhubarb evenly in the bottom of the prepared baking dish. Pour the cake batter over the rhubarb. Don’t worry if it looks a little uneven—it will bake up beautifully!
Add the cornstarch and boiling water:
- In a small bowl, whisk together the remaining 1/2 cup sugar and cornstarch. Sprinkle this mixture evenly over the batter. Then, carefully pour the boiling water over the top. Yes, it seems a bit unusual, but trust me, this is what creates that amazing pudding layer!
Bake the pudding cake:
- Place the baking dish in the preheated oven and bake for 55-1 Hour, or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
Cool slightly and serve:
- Let the Rhubarb Pudding Cake cool for about 10 minutes before serving. This allows the pudding to set just enough, but it’s still warm and gooey on the inside!
Nutrition
Calories: 280kcal | Carbohydrates: 46g | Protein: 2g | Fat: 10g | Fiber: 2g