Rhubarb Pudding Cake
16 ingredients
7 steps
Ingredients
- FOR THE CAKE:
- 4 cups Chopped Rhurbarb
- 2 cups Flour
- 1-1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 6 Tablespoons Melted Butter
- 2/3 cups Milk
- 1 teaspoon Vanilla
- 1 whole Egg
- _____
- FOR THE TOPPING:
- 1 cup Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Cornstarch
- 1-1/4 cup Boiling Water
Directions
-
1Preheat oven to 350. Spray a 9 x 12 pan with cooking spray. Chop/slice rhubarb and spread in an even layer in pan.
-
2Sift together flour, 1 1/2 cups sugar, baking powder and salt into bowl of an electric mixer. With mixer on low, add melted butter, milk and vanilla. Mix well, scraping sides and bottom. Add egg and mix on medium until thoroughly mixed.
-
3Spoon the batter onto the top of the rhubarb and then carefully spread batter over rhubarb, completely covering. (I have found an offset spatula makes this task much easier).
-
4Mix topping ingredients together and spread over batter.
-
5Gently pour 1 1/4 cups boiling water over entire surface.
-
6Bake at 350 F for 50 minutes. When it's thoroughly baked, a toothpick should come out of cake clean.
-
7Lots of pics detailing the process are included on the related link. Let me know how you like it!
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