Description
This Rhubarb Pudding Cake bakes into a soft golden cake with a sweet-tart rhubarb sauce underneath. Served warm, it is cozy, comforting, and perfectly balanced between fluffy and luscious.
Ingredients
3 cups fresh rhubarb, chopped
1 cup granulated sugar, divided
1/4 cup butter, softened
1 tsp vanilla extract
1 egg
1/2 cup milk
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp cornstarch
1 cup boiling water
Instructions
- Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish.
- Spread the chopped rhubarb evenly in the bottom of the dish and sprinkle with 1/2 cup of the sugar.
- In a mixing bowl, cream the softened butter with the remaining 1/2 cup sugar until light and smooth. Add the vanilla extract and egg, mixing well.
- Stir in the milk. Gently mix in the flour, baking powder, and salt until just combined.
- Spread the batter evenly over the rhubarb layer.
- In a small bowl, mix the cornstarch with the boiling water until dissolved. Carefully pour this mixture evenly over the batter without stirring.
- Bake for 40 to 45 minutes, until the top is golden and set in the center. A pudding-like sauce will form underneath the cake layer.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Add a handful of sliced strawberries for a sweeter variation.
Replace a few tablespoons of white sugar with brown sugar for deeper flavor.
Add a pinch of cinnamon or nutmeg for warmth.
Substitute a 1:1 gluten-free flour blend for a gluten-free option.
Store covered in the refrigerator for up to 3 days and reheat in the microwave for 30–60 seconds or in a 300°F oven until warmed.
Frozen rhubarb can be used if thawed and drained first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
