Rhubarb Pudding Cake

Kathie Carr

By
@kathiecc

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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
50 Min

Ingredients

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

Step-By-Step

1Preheat 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.

2For 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.

About this Recipe

Course/Dish: Cakes