Picture the comforting aroma of warm rhubarb mingling with sweet vanilla as it fills your kitchen.
Rhubarb Pudding Cake is as easy to make as it’s delightful, offering a cozy, indulgent treat that’s become a beloved favorite.
Watch as the simple ingredients transform into a golden, syrupy masterpiece, providing a delightful dance of flavors and textures.
Let’s bring this delightful dessert to life and enjoy every comforting bite.
Kitchen Tools Required
- 1 baking dish
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Rhubarb Pudding Cake, follow this timeline:
- Reading and Gathering Ingredients/Equipment (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary ingredients and equipment listed.
- Prepping Ingredients (10 minutes)
- Chop the rhubarb into even pieces.
- Measure out all the ingredients to have them ready for easy mixing.
- Preheating and Initial Mixing (5 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- Mixing and Assembling (15 minutes)
- Combine the rhubarb with 1/2 cup granulated sugar and set aside.
- In a mixing bowl, whisk together the melted butter, vanilla extract, and milk.
- Add the flour, baking powder, and salt to the wet mixture and mix until smooth.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the rhubarb and sugar mixture evenly over the batter.
- In a small bowl, mix the remaining 1/2 cup granulated sugar, brown sugar, and cornstarch, then sprinkle over the rhubarb layer.
- Pour the boiling water over the top without stirring.
- Baking (45 minutes)
- Place the baking dish in the preheated oven.
- Bake for 45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Resting and Serving (10 minutes)
- Let the cake rest for 10 minutes before serving.
- Optionally, serve warm with a scoop of vanilla ice cream.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the baking dish with butter or non-stick spray.
In a mixing bowl, combine rhubarb and 1/2 cup granulated sugar; set aside.
In another bowl, whisk together melted butter, vanilla extract, and milk.
Add flour, baking powder, and salt to the wet mixture and mix until smooth.
Spread the batter evenly into the prepared baking dish.
Sprinkle the rhubarb and sugar mixture evenly over the batter.
In a small bowl, mix the remaining 1/2 cup granulated sugar, brown sugar, and cornstarch.
Sprinkle the sugar mixture over the rhubarb layer.
Pour the boiling water over the top; don’t stir.
Bake in preheated oven for 45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a creamy contrast to the tartness of the rhubarb.
- Whipped Cream: Top with a dollop of whipped cream to add a light and airy touch to each bite.
- Fresh Berries: Garnish with fresh strawberries or raspberries for a burst of color and complementary flavors.
- Powdered Sugar: Dust with powdered sugar for a simple yet elegant presentation.
- Mint Leaves: Add a sprig of fresh mint for a revitalizing pop of green and a hint of herbal aroma.
Storage
To store Rhubarb Pudding Cake, cover and refrigerate it for up to 3 days.
Reheat individual portions in the microwave for a warm dessert experience.
Freezing
To freeze Rhubarb Pudding Cake, allow it to cool completely.
Wrap it tightly in plastic wrap, then aluminum foil, and store in an airtight container for up to three months.
Reheating
To reheat Rhubarb Pudding Cake, microwave individual portions for 20-30 seconds.
Alternatively, warm in a 300°F oven for 10 minutes to maintain moisture and texture.
Final Thoughts
Rhubarb Pudding Cake is a delightful dessert that combines the tartness of rhubarb with a sweet, syrupy cake base.
It’s best enjoyed warm, ideally with a scoop of vanilla ice cream to complement its flavors.
The recipe is straightforward, with a total preparation and cooking time of just over an hour, making it a convenient option for a delicious homemade treat.
Remember to use fresh rhubarb to guarantee the best taste and texture.
Enjoy this classic American dessert with family and friends for a satisfying sweet experience.
Frequently Asked Questions
Can I Substitute Rhubarb With Another Fruit in This Recipe?
You can substitute rhubarb with fruits like strawberries or apples. Adjust sugar levels based on the fruit’s sweetness. Make certain the fruit is chopped consistently for even cooking. Experimentation can yield delightful surprises while maintaining the recipe’s integrity.
What Is the Origin of Rhubarb Pudding Cake?
You might be curious about the origins of this dessert. Rhubarb pudding cake likely stems from early American recipes, blending European influences with local ingredients. Its unique texture and flavor celebrate culinary innovation and seasonal produce.
Are There Any Variations to Make This Cake Gluten-Free?
You can make this cake gluten-free by swapping all-purpose flour with a gluten-free blend. Guarantee it contains xanthan gum for best texture. Experiment with almond or coconut flour for a unique flavor twist, but adjust liquids accordingly.
How Can I Make This Recipe Vegan?
To make it vegan, swap out the butter for coconut oil, use almond milk, and replace the egg with a flaxseed substitute. Verify every ingredient aligns with vegan principles while maintaining the cake’s delightful texture and flavor.
Is It Possible to Make This Cake Without Sugar?
You can replace sugar with natural sweeteners like maple syrup or agave nectar. Adjust the liquid ratios for consistency. Experiment with flavors, ensuring the balance complements the rhubarb’s tartness while maintaining the cake’s texture and sweetness.
Rhubarb Pudding Cake
Equipment
- 1 Baking dish
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 cup rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with butter or non-stick spray.
- In a mixing bowl, combine rhubarb and 1/2 cup granulated sugar; set aside.
- In another bowl, whisk together melted butter, vanilla extract, and milk.
- Add flour, baking powder, and salt to the wet mixture and mix until smooth.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the rhubarb and sugar mixture evenly over the batter.
- In a small bowl, mix the remaining 1/2 cup granulated sugar, brown sugar, and cornstarch.
- Sprinkle the sugar mixture over the rhubarb layer.
- Pour the boiling water over the top; do not stir.
- Bake in preheated oven for 45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake rest for 10 minutes before serving.
Notes
