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Rhubarb Pudding Cake

Rhubarb Pudding Cake

A delightful vintage dessert featuring tart rhubarb topped with a sweet cake layer that creates its own rich pudding sauce while baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Rhubarb Base
  • 4 cups fresh rhubarb
  • 1 cup granulated sugar
Cake Batter
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter
Topping
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch square baking dish.
  2. Spread the chopped rhubarb evenly across the bottom of the prepared baking dish and sprinkle with 1 cup of sugar.
  3. In a medium mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. Stir in the milk and melted butter until the batter is smooth, then spread it evenly over the rhubarb layer.
  5. In a small bowl, mix the remaining 1 cup sugar and cornstarch, then sprinkle this mixture over the batter.
  6. Carefully pour the boiling water over the entire surface of the cake; do not stir the mixture.
  7. Bake for 45 to 50 minutes until the cake is golden brown and the sauce is bubbling around the edges.
  8. Allow the cake to cool for 10 minutes before serving to let the pudding sauce thicken.

Notes

Serve warm with a scoop of vanilla ice cream for the best experience.
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