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rhubarb pudding cake

(1 rating)
kathiecc avatar
Recipe by
Kathie Carr
@kathiecc
North Liberty, IN

In this unusual recipe from the 1950's a rhubarb cake makes its own pudding (sauce or topping) on the bottom as it bakes. Scoop out a serving and flop it over to showcase the pretty sauce. Good with ice cream.

►
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 50 Min

Ingredients For rhubarb pudding cake

  • CAKE:
  • 3 c
    diced fresh or frozen rhubarb
  • 1 c
    flour
  • 3/4 c
    sugar
  • 1/3 c
    milk
  • 3 Tbsp
    butter or margarine, melted
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 tsp
    vanilla
  • TOPPING:
  • 1 c
    sugar
  • 1 Tbsp
    cornstarch
  • 1 c
    boiling water
  • 1/2 tsp
    cinnamon

How To Make rhubarb pudding cake

  • 1
    Preheat oven to 350 degrees. Place rhubarb in a greased 8 inch square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb.
  • 2
    For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all. Do not stir. Sprinkle cinnamon on top. Bake at 350 degrees for 55-65 minutes or until cake tests done.
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