Are you a fan of rhubarb desserts but looking for something new and exciting? Have you ever wondered how you can transform the tart, tangy flavor of rhubarb into a comforting and delicious treat? If so, this rhubarb pudding cake recipe might just be the perfect addition to your baking repertoire! Rhubarb desserts have long been a favorite for many, offering a burst of spring flavor. But what if you could take that classic rhubarb taste and elevate it with a soft, moist cake and a subtly sweet sauce? Keep reading to find out how to make this sensational rhubarb pudding cake, packed with flavors that will tantalize your taste buds.
Ingredients List
The key to any successful rhubarb dessert is fresh, quality ingredients. Here’s what you’ll need to make your very own rhubarb pudding cake:
- 2 cups of fresh rhubarb (cut into 1/2-inch pieces)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional, for extra flavor depth)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup brown sugar (for topping)
- 1 cup boiling water
Substitutions:
- You can substitute the all-purpose flour with gluten-free flour if you’re catering to dietary restrictions.
- For a dairy-free version, swap the butter with plant-based butter and use a non-dairy milk like almond milk or oat milk.
- If you prefer a less sweet version, reduce the sugar by 1/4 cup or use honey or maple syrup as a natural sweetener.
Timing
This rhubarb pudding cake is not only a delicious treat but also a quick one to prepare. Here’s how the timing breaks down:
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
This is 20% less time than the average rhubarb dessert recipe, which means you can enjoy this pudding cake even on busy days. The bake time is relatively short, allowing you to indulge in your dessert with minimal wait.
Step-by-Step Instructions
Now, let’s dive into the magic of making this delightful rhubarb pudding cake. Don’t worry if you’re not an expert baker—these steps are easy to follow and will guide you through the process.
Step 1: Preheat Your Oven and Prepare the Baking Dish
Preheat your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking dish or a similar-sized dish. You can use a bit of butter or cooking spray to make sure your cake doesn’t stick.
Step 2: Prepare the Rhubarb
Wash and chop the rhubarb into small 1/2-inch pieces. You’ll need about 2 cups. If you’ve never worked with fresh rhubarb before, remember that its stalks are the edible part. The leaves should be discarded as they contain toxins. Set the prepared rhubarb aside for later use.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using). Mix them together using a whisk or spoon until well combined.
Step 4: Mix the Wet Ingredients
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a hand mixer or beat by hand. Once combined, add the egg and vanilla extract, and beat until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until the batter is smooth, but avoid over-mixing to maintain a soft texture.
Step 5: Add the Rhubarb
Gently fold the chopped rhubarb into the batter. You don’t need to mix it too much—just ensure the rhubarb is evenly distributed throughout.
Step 6: Add the Topping
Spoon the batter into the prepared baking dish. Then, sprinkle the brown sugar over the top. This sugar will create a lovely caramelized topping as it bakes.
Step 7: Pour the Boiling Water
The secret to the pudding-like texture lies in the next step. Carefully pour 1 cup of boiling water over the top of the cake batter. Do not stir—simply let the water sit on top. This will create the sauce at the bottom of the cake as it bakes.
Step 8: Bake and Enjoy
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will rise and form a soft, pudding-like base with the rhubarb adding a tart contrast to the sweet sauce.
Once done, remove from the oven and allow the pudding cake to cool slightly before serving.
Nutritional Information
Here’s an overview of the approximate nutritional information per serving of rhubarb pudding cake (based on an 8×8-inch dish serving 8 people):
- Calories: 230
- Carbohydrates: 36g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 21g
These numbers are for a traditional recipe, but you can adjust them by making substitutions (e.g., using a sugar substitute or plant-based butter) to fit your dietary preferences.
Healthier Alternatives for the Recipe
For those looking to make this dessert a bit healthier, here are a few alternatives and substitutions:
- Less Sugar: You can reduce the sugar content by 1/4 cup, or opt for natural sweeteners like stevia, monk fruit, or maple syrup.
- Whole Wheat Flour: Swap out all-purpose flour for whole wheat flour for added fiber and nutrients.
- Dairy-Free: Use coconut oil instead of butter, and substitute almond milk for regular milk to make this dessert completely dairy-free.
- Low-Fat Version: Consider using a lower-fat Greek yogurt instead of butter to retain moisture while reducing fat content.
These modifications can help maintain the flavor while improving the recipe’s overall health profile.
Serving Suggestions
Rhubarb pudding cake is already a showstopper, but there are a few extra ways to elevate it:
- Serve with Whipped Cream: A dollop of freshly whipped cream adds richness and contrast to the tartness of the rhubarb.
- Ice Cream: Pairing this cake with vanilla ice cream or cinnamon ice cream is a classic choice that brings warmth and coolness together.
- Berry Garnish: Top with fresh berries such as strawberries or raspberries for a burst of color and additional fruit flavor.
- Caramel Drizzle: For extra decadence, drizzle a bit of caramel sauce over the top just before serving.
Feel free to get creative with your serving options—whether you’re hosting a dinner party or enjoying a cozy night at home, this rhubarb pudding cake will make the perfect dessert!
Common Mistakes to Avoid
While making rhubarb pudding cake is straightforward, there are a few common mistakes to watch out for:
- Using Old Rhubarb: Fresh rhubarb is key! Avoid using limp or dried-out rhubarb, as it can lead to a less flavorful dessert.
- Overmixing the Batter: Overmixing the batter can result in a dense cake. Mix just until the ingredients are incorporated.
- Skipping the Boiling Water: The water is essential for creating the pudding-like sauce underneath. Skipping this step will prevent the texture from being as intended.
- Not Letting It Cool: Give the pudding cake time to cool slightly before serving to allow the sauce to set.
By keeping these tips in mind, your rhubarb pudding cake will turn out perfect every time!
Storing Tips for the Recipe
Leftovers? No problem! Here’s how to store your rhubarb pudding cake:
- Room Temperature: If you plan to eat it within a day or two, cover it and store at room temperature.
- Refrigeration: For longer storage, refrigerate in an airtight container. It will stay fresh for up to 3-4 days.
- Freezing: You can also freeze the cake for up to 3 months. Just make sure to wrap it well in plastic wrap and foil, then thaw it at room temperature before serving.
Conclusion
This rhubarb pudding cake is a delightful and quick way to enjoy the unique tartness of rhubarb in a comforting dessert. It’s easy to make, incredibly delicious, and versatile enough to suit various dietary preferences. Whether you serve it with whipped cream, ice cream, or fresh berries, this cake is sure to be a hit with anyone who loves rhubarb desserts. Try it out today, and don’t forget to leave a comment below with your thoughts or share a review!
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes! Frozen rhubarb works just as well. Make sure to thaw and drain it before adding to the batter to avoid excess moisture.
2. Can I make this recipe in advance?
Yes, you can prepare the batter the night before and refrigerate it. Just add the boiling water before baking.
3. Is there a way to make this recipe less sweet?
You can reduce the sugar or use natural sweeteners like stevia or monk fruit to adjust the sweetness to your liking.
4. Can I add other fruits to the cake?
Absolutely! You can mix in fruits like strawberries, raspberries, or apples to enhance the flavor.
5. How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean. You should also see the pudding-like sauce form at the bottom.
Print
Rhubarb Pudding Cake
- Total Time: 1 hour
- Yield: Serves 8
Description
This Rhubarb Pudding Cake is a delightful dessert that combines the tartness of fresh rhubarb with a soft, cake-like texture and a rich, sweet sauce. It’s a perfect way to celebrate rhubarb season and offers a comforting dessert with minimal preparation. Whether served with whipped cream, ice cream, or fresh berries, this dish will quickly become a family favorite!
Ingredients
2 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup brown sugar (for topping)
1 cup boiling water
Instructions
Preheat the Oven and Prepare the Dish
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a similar-sized dish.Prepare the Rhubarb
Wash and chop the rhubarb into 1/2-inch pieces. Set aside.Mix Dry Ingredients
In a medium bowl, combine the flour, granulated sugar, baking powder, salt, and cinnamon. Stir until well combined.Mix Wet Ingredients
In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Add the egg and vanilla extract, and beat until smooth.Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until smooth.Add Rhubarb to Batter
Gently fold in the chopped rhubarb until evenly distributed throughout the batter.Prepare the Topping
Spoon the batter into the prepared baking dish. Sprinkle the brown sugar evenly over the top. Then, carefully pour boiling water over the batter (do not stir).Bake the Cake
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will have a pudding-like consistency at the bottom.Cool and Serve
Let the pudding cake cool for a few minutes before serving. Enjoy it with a scoop of vanilla ice cream, whipped cream, or fresh berries.
Notes
Storage: Leftovers can be stored at room temperature for up to 1-2 days or refrigerated for up to 3-4 days.
Freezing: This cake can also be frozen for up to 3 months. Make sure to wrap it tightly and thaw before serving.
Dietary Substitutions: To make this recipe dairy-free, use plant-based butter and non-dairy milk like almond milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: rhubarb desserts, rhubarb pudding cake, rhubarb cake recipe, rhubarb dessert recipes, rhubarb season recipes, rhubarb baking ideas, rhubarb desserts easy, quick rhubarb cake, spring dessert ideas