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
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!
Ingredients
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
Instructions
- Preheat your oven to 350 degrees.
Rhubarb:
- In saucepan, add the chopped rhubarb and 3/4 cup sugar.
- 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.
- Set aside to cool slightly.
Cake:
- Cream together the butter and 1/2 cup sugar.
- Add the egg and mix until smooth. Set aside.
- In a separate bowl whisk together the flour, baking powder and salt.
- In a separate bowl mix together the milk and vanilla.
- Add the flour mix to the butter mix, alternating with the vanilla milk.
- Mix well.
- Pour the batter into an 8 or 9 inch baking dish.
- Then pour the somewhat cooled rhubarb mixture over the cake batter.
- Optional: If you like sprinkle the top with a cinnamon/sugar mix before baking.
- Bake for 40 minutes. When the cake is done, a toothpick inserted into the centre will come out clean.
- Let cool.
- You can serve this dessert warm with vanilla ice cream!
Recipe adapted from Oakridge Farms
Have a delicious day!
You’re right….. I do need it. Thanks for sharing. A gal can never have too many rhubarb recipes.
We actually have some rhubarb growing in our backyard. (I didn’t even plant it…the kids found a little patch of it this summer, haha). I wasn’t sure what to do with it…this is perfect, thanks! #HomeMattersParty