Rhubarb Pudding Cake – Old Fashioned Flavor, Easy to Make

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It's easy to make using fresh or frozen rhubarb, and can also be made gluten free.

I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” Thus, rhubarb pudding cake was born. The recipe is quite sweet, even with the tartness of rhubarb. You could cut back a little on the sugar in the sugar/cornstarch mix if you like.

The boys are not huge rhubarb fans, but they loved this recipe. This is the sort of thing my grandmother would have made. I hope you and your family enjoy it, too.

Old Fashioned Rhubarb Pudding Cake Recipe

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 trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

You can see that 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. 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 blend, such as Namaste Gluten Free Flour. With the Namaste flour, I bake an extra ten minutes.

Shares and Pins always much appreciated if you enjoy the recipe!

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It's easy to make using fresh or frozen rhubarb, and can also be made gluten free.

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Old Fashioned Rhubarb Pudding Cake

This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.

★★★★

4 from 1 reviews

This rhubarb pudding cake recipe is easy to make using fresh or frozen rhubarb. A simple hot water trick allows the cake to make its own sauce while baking.

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

Instructions

  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.)
  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 fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.
  3. Bake at 375 degrees for 45 minutes, a little longer for gluten free flours. Yield: 9 servings.

Notes

  • Note: You may also substitute a gluten free flour blend such as Namaste Foods Gluten Free Flour Blend. If using gluten free flour, add 10-15 minutes to bake time.

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It's easy to make using fresh or frozen rhubarb, and can also be made gluten free.

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and our other Made from Scratch Recipes.

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Originally published in 2012, updated in 2015, 2017.

The post Rhubarb Pudding Cake – Old Fashioned Flavor, Easy to Make appeared first on Common Sense Homesteading.

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