Description
A delightful dessert featuring a moist cake with a sweet and tangy rhubarb base, perfect for any occasion.
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch baking dish.
- Spread chopped rhubarb evenly in the bottom of the dish. Sprinkle with 1/2 cup of the sugar.
- In a bowl, mix flour, baking powder, salt, remaining 1/2 cup sugar, milk, melted butter, and vanilla.
- Pour the batter evenly over the rhubarb (do not stir).
- In a small bowl, combine cornstarch and boiling water, then pour gently over the top of the batter. Again, do not stir.
- Bake for 40–45 minutes, or until the top is golden and cake is set.
- Let cool slightly. Serve warm with whipped cream or vanilla ice cream.
Notes
- Ensure the rhubarb is fresh for the best flavor.
- Do not stir the batter once poured over the rhubarb to maintain the pudding-like texture.
- Serve with whipped cream or vanilla ice cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Rhubarb Pudding Cake, Dessert, Baking, Vegetarian