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
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2 cups fresh rhubarb, cut into 1/2-inch pieces
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1 cup all-purpose flour
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3/4 cup granulated sugar
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon cinnamon (optional)
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1/2 cup unsalted butter, softened
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup milk
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1/2 cup brown sugar (for topping)
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1 cup boiling water
Instructions
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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
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Storage: Leftovers can be stored at room temperature for up to 1-2 days or refrigerated for up to 3-4 days.
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Freezing: This cake can also be frozen for up to 3 months. Make sure to wrap it tightly and thaw before serving.
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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