Go Back
–+ servings
rhubarb pudding cake recipe

Rhubarb Pudding Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For a perfect Rhubarb Pudding Cake, ensure the rhubarb is fresh and evenly chopped to cook uniformly. The boiling water poured on top creates a delicious syrupy layer as it bakes, so resist the temptation to stir after pouring. Serve warm with a scoop of vanilla ice cream for an extra treat!
Tried this recipe?Let us know how it was!