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Rhubarb Pudding Cake
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Description
A delightfully crispy top with warm cake and gooey rhubarb pudding underneath. To die for.
Ingredients
- FOR THE CAKE:
- 4 cups Chopped Rhurbarb
- 2 cups Flour
- 1-½ cup Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Melted Butter
- ⅔ cups Milk
- 1 teaspoon Vanilla
- 1 whole Egg
- _____
- FOR THE TOPPING:
- 1 cup Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Cornstarch
- 1-¼ cup Boiling Water
Preparation
Preheat oven to 350. Spray a 9 x 12 pan with cooking spray. Chop/slice rhubarb and spread in an even layer in pan.
Sift together flour, 1 1/2 cups sugar, baking powder and salt into bowl of an electric mixer. With mixer on low, add melted butter, milk and vanilla. Mix well, scraping sides and bottom. Add egg and mix on medium until thoroughly mixed.
Spoon the batter onto the top of the rhubarb and then carefully spread batter over rhubarb, completely covering. (I have found an offset spatula makes this task much easier).
Mix topping ingredients together and spread over batter.
Gently pour 1 1/4 cups boiling water over entire surface.
Bake at 350 F for 50 minutes. When it’s thoroughly baked, a toothpick should come out of cake clean.
Lots of pics detailing the process are included on the related link. Let me know how you like it!
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Lois DeRaadt on 5.28.2014
This was a super easy and delicious dessert with rhubarb!
I had some doubts when I poured the boiling water over top but it was beautiful coming out of the oven! Thanks for sharing this recipe, Jen.