Description
A delightful Rhubarb Pudding Cake with a sweet, caramelized topping and a soft, moist texture. As it bakes, this dessert magically separates into layers—tangy rhubarb at the bottom, a golden cake layer on top, and a rich pudding-like sauce beneath it all. Perfect for spring and summer gatherings, it’s best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar
- 2 cups boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
- In a mixing bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 10 minutes to release some juices.
- In another bowl, whisk together the flour, baking powder, salt, milk, melted butter, vanilla extract, and cinnamon until smooth. Pour this batter into the prepared baking dish.
- Evenly spread the rhubarb mixture over the batter.
- Mix the brown sugar with the boiling water until dissolved. Carefully pour over the rhubarb and batter. Do not stir.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Notes
- Frozen Rhubarb? No Problem! You can use frozen rhubarb, but don’t thaw it before adding, as it will release too much liquid.
- The “Magic” of the Boiling Water: It might seem odd, but pouring boiling water on top creates the pudding layer, so don’t skip this step!
- Storing Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave to restore its gooey texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: rhubarb pudding cake, easy rhubarb dessert, summer cake recipe, old-fashioned pudding cake