Description
A delightful and easy-to-make Rhubarb Pudding Cake that combines the tartness of rhubarb with a sweet, fluffy cake.
Ingredients
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat your oven to 350°F. Grease a 9-inch square baking dish.
- In a medium bowl, combine the chopped rhubarb with 1/2 cup of the sugar. Let it sit for about 10 minutes to release some juices.
- 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 to the dry ingredients, stirring until just combined.
- Spread the batter evenly in the prepared baking dish. Top with the rhubarb mixture, spreading it out evenly.
- Pour the water over the top of the rhubarb and batter. Do not stir.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes before serving. This pudding cake is delicious warm or at room temperature.
Notes
- For a sweeter version, increase the sugar to 3/4 cup.
- For a twist, add 1/2 teaspoon of cinnamon to the batter or mix in some chopped strawberries with the rhubarb for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg