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
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