Rhubarb Pudding

Name: Rhubarb Pudding
Ingredients: FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Salt; 2-1/2 teaspoons Baking Powder; 1/2 cups Butter, At Room Temperature; 1 cup Sugar; 2 Eggs; 1 teaspoon Vanilla Extract; 3/4 cups Milk; FOR THE RHUBARB:; 4 cups Rhubarb, Chopped; 1/4 cups All-purpose Flour; 1-1/2 cup Brown Sugar; 3/4 cups Heavy Cream

14 ingredients

7 steps

Ingredients

FOR THE CAKE:
1-1/2 cup All-purpose Flour
1/2 teaspoons Salt
2-1/2 teaspoons Baking Powder
1/2 cups Butter, At Room Temperature
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
3/4 cups Milk
FOR THE RHUBARB:
4 cups Rhubarb, Chopped
1/4 cups All-purpose Flour
1-1/2 cup Brown Sugar
3/4 cups Heavy Cream

Directions

1

Preheat the oven at 350°F. Grease a 9 x 13 baking pan.
2

For the cake, in a mixing bowl, whisk the flour, salt and baking powder.
3

In another mixing bowl, cream butter and sugar. Add eggs, then vanilla.
4

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the milk. Repeat with another 1/3 of the flour mixture and the remaining milk. Beat in the remaining flour mixture until just incorporated.
5

For the rhubarb, put all the ingredients into a saucepan. Heat 3-4 minutes. Pour into the baking dish.
6

Spread the cake batter over rhubarb. Bake 1 hour to 1 hour 15 minutes, or until a thoothpick inserted in the center comes out clean.
7

Serve hot with ice cream or whipped cream.