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

  • 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

  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.

Printable Recipe Card

About Rhubarb Pudding Cake

Course/Dish: Cakes




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