RHUBARB PUDDING CAKE

Photo by Jan H.
Adapted from facebook.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

9

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

9

servings

Adapted from facebook.com

Ingredients

  • 2

    cups chopped rhubarb

  • 1 3/4

    cup sugar, divided

  • 3

    tablespoons butter, softened

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 1/2

    cup milk

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 1

    cup sifted flour

  • 1

    tablespoon cornstarch

  • 2/3

    cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.) Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but it works to create a pudding around the rhubarb in the bottom of the pan.) Bake at 375 degrees for 45 minutes, The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. You can serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding. Note: You can also substitute a gluten free flour. If you use a gluten free flour, bake an extra 10 minutes.

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