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.
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.
Keywords: cake, rhubarb, pudding cake, spring