Rhubarb Pudding Cake

By mamapig

Ingredients

• 2 cup chopped rhubarb
• 1 3/4 cup sugar, divided
• 3 Tbsp. butter, softened
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup sifted flour
• 1 Tbsp. cornstarch
• 2/3 cup boiling water

Preparation

Step 1

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° 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.

****You may also substitute a gluten free flour. If you use a gluten free flour then bake an extra 10 minutes