Old-Fashioned Rhubarb Pudding Cake
A nostalgic dessert featuring tart rhubarb and a soft cake-like texture, easy to prepare, and perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped Fresh or frozen rhubarb can be used.
- 1 3/4 cups sugar, divided Use 3/4 cup for the batter, remaining for sprinkling.
- 3 tablespoons butter, softened Ideal for creaming with sugar.
- 1 teaspoon baking powder For leavening the cake.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup milk Whole or low-fat milk can be used.
- 1/2 teaspoon vanilla extract For flavor.
- 1/2 teaspoon almond extract Optional, but adds nice flavor.
- 1 cup sifted flour All-purpose flour recommended.
- 1 tablespoon cornstarch To help with texture.
- 2/3 cup boiling water To create pudding-like texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cover the bottom of an 8 or 9-inch square baking dish with the chopped rhubarb.
- In a mixing bowl, combine 3/4 cup of sugar, softened butter, baking powder, salt, vanilla extract, almond extract, milk, and sifted flour. Stir until smooth; add a splash more milk if needed to achieve a pourable consistency.
- Pour the batter evenly over the rhubarb.
- In a separate bowl, mix the remaining sugar and cornstarch, then sprinkle this mixture evenly over the batter.
- Gently pour the boiling water over the entire dish.
Baking
- Bake in the preheated oven for about 45 minutes, until the top is golden brown and bubbling around the edges.
Notes
Serve warm or at room temperature. Pair with ice cream or whipped cream for extra indulgence. Store leftovers in an airtight container for 3 to 5 days in the fridge, or freeze for up to 3 months.