rhubarb pudding cake

Name: Rhubarb Pudding Cake
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: ## CAKE:; 3 cup(s) diced fresh or frozen rhubarb; 1 cup(s) flour; 3/4 cup(s) sugar; 1/3 cup(s) milk; 3 tablespoon(s) butter or margarine, melted; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) vanilla; ## TOPPING:; 1 cup(s) sugar; 1 tablespoon(s) cornstarch; 1 cup(s) boiling water; 1/2 teaspoon(s) cinnamon

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117 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Jan 17, 2012

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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prep time 15 Min

cook time 50 Min

method ---

yield 8 serving(s)

Ingredients

CAKE:
3 cups diced fresh or frozen rhubarb
1 cup flour
3/4 cup sugar
1/3 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 teaspoon cinnamon

How To Make rhubarb pudding cake

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.

Step 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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