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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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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes