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Desserts

Old-Fashioned Rhubarb Pudding Cake

Batter goes over the rhubarb, sugar and cornstarch over that, then boiling water on top so a pudding forms beneath the cake.

Not this recipe — add a photo of yours.Photo: MOs810 (CC BY-SA 4.0, via Wikimedia Commons)

Works well in an 8 or 9 inch square glass baking dish, or a deep glass pie plate. The sugar sprinkled on top forms a glaze somewhat like a creme brulee while it bakes, and creates a soft pudding underneath the cake — pouring boiling water over the batter seems strange, but it works.

Cook
45 min
Servings
9
Source
Internet

Where this one came from

Nobody's written this one down yet.

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

  1. Cover the bottom of an 8 or 9 inch square pan with the rhubarb.
  2. 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 the rhubarb.
  3. Mix the remaining sugar and cornstarch; sprinkle over the mixture in the pan.
  4. Pour the boiling water over the top.
  5. Bake at 375F for 45 minutes.
  6. Serve warm in a bowl with ice cream, or let it cool a bit, slice, and invert on a plate to show off the pudding.

Notes

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