Old Fashioned Rhubarb Pudding Cake
This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups rhubarb, chopped
- 1 3/4 cup sugar, divided
- 3 tablespoons butter, softened
- 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 oven to 375°F.
- Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
- Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
- Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
- Bake at 375°F for 45 minutes, a little longer for gluten free flours.
Notes
You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. If using gluten free flour, add 10-15 minutes to bake time.
One of our readers used a metal grey colored Wilton 9×9 pan, and her cake scorched. If you have this pan, drop the temp to 350°F, and watch for excess browning.
This is a sweet recipe!
If you would like a less sweet dessert, reduce the sugar in the batter to 1/2 cup, and the sugar in the topping to 1/2 cup. You can experiment with reducing the amounts even more, but it does need some sugar to form the pudding layer.
Find it online: https://commonsensehome.com/rhubarb-pudding-cake/