Description
A delightful dessert recipe featuring a moist cake topped with tart rhubarb and a sweet pudding-like layer.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup water
Instructions
- Preheat your oven to 350°F. Grease a 9-inch square baking dish.
- In a mixing bowl, combine the chopped rhubarb and 1/2 cup of the sugar. Let it sit while you prepare the batter.
- In another bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. Add the milk, melted butter, and vanilla extract, stirring until just combined.
- Pour the batter into the prepared baking dish. Evenly distribute the rhubarb mixture over the batter. Do not stir.
- In a small saucepan, bring the water and ground cinnamon to a boil. Carefully pour the boiling water over the rhubarb and batter in the baking dish.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- Serve warm with a scoop of vanilla ice cream for a delightful dessert.
- If you prefer a sweeter cake, increase the sugar to 1 1/4 cups.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg