Rhubarb Pudding Cake

1
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.

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

Ingredients

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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

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.

Printable Recipe Card

About Rhubarb Pudding Cake

Course/Dish: Cakes




Show 2 Comments & Reviews

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