Rhubarb Pudding Cake

This Rhubarb Pudding Cake is a delicious sweet and tart dessert!  It’s  great way to use up extra rhubarb.  Serve warm with vanilla ice cream!

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Every year at this time I just can’t get enough of rhubarb. Rhubarb in every thing.  I pared my own rhubarb plant right down to the bare minimum, so I had to scour the neighbourhood for another batch.  Haha!  Thankfully I had a lovely neighbour oblige my rhubarb obsession and hooked me up, with promises of more if I need it.

So with all this rhubarb in my kitchen, it’s time to get baking.  Pies, jam, tarts, muffins, cakes…I’ll be making it all if I can!  But the one recipe I’ve been wanting to make for a looooong time now is this Rhubarb Pudding Cake.  I’ve been dreaming of this cake since I saw it last spring…so guess what I made today?  Yes.  A Rhubarb Pudding Cake.  Doesn’t that just sound SO good?

OMG.  I can’t even begin to tell you how delicious this cake is.  It’s light, a little bit gooey, sweet, and tart.  And it’s THE BEST served with vanilla ice cream.  You need it.

Rhubarb Pudding Cake

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This Rhubarb Pudding Cake is a delicious sweet and tart dessert! It’s great way to use up extra rhubarb. Serve warm with vanilla ice cream!

• Author: Jo-Anna Rooney

Ingredients

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Rhubarb:

• 3 cups diced fresh rhubarb
• 3/4 cup sugar

Cake:

• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1/2 cup milk

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Instructions

1. Preheat your oven to 350 degrees.

Rhubarb:

1. In saucepan, add the chopped rhubarb and 3/4 cup sugar.
2. Cook over medium heat for about 15 minutes. The mixture is done when the rhubarb is tender. There should also be some syrupy juice in the pan.
3. Set aside to cool slightly.

Cake:

1. Cream together the butter and 1/2 cup sugar.
2. Add the egg and mix until smooth. Set aside.
3. In a separate bowl whisk together the flour, baking powder and salt.
4. In a separate bowl mix together the milk and vanilla.
5. Add the flour mix to the butter mix, alternating with the vanilla milk.
6. Mix well.
7. Pour the batter into an 8 or 9 inch baking dish.
8. Then pour the somewhat cooled rhubarb mixture over the cake batter.
9. Optional:  If you like sprinkle the top with a cinnamon/sugar mix before baking.
10. Bake for 40 minutes. When the cake is done, a toothpick inserted into the centre will come out clean.
11. Let cool.
12. You can serve this dessert warm with vanilla ice cream!

Recipe adapted from Oakridge Farms

Have a delicious day!