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Best Rhubarb Pudding Cake Recipe

I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.

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Best Rhubarb Pudding Cake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 9 Servings

15 55 70

Ingredients

3 to 4 cups diced fresh or frozen rhubarb
1 cup all-purpose flour
3/4 cup sugar
1/3 cup milk
3 tablespoons butter, melted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 teaspoon ground cinnamon

Directions

Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 253 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 155 mg sodium, 53 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Pudding Cake in Bountiful Harvest Cookbook , p89

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Best Rhubarb Pudding Cake

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Reviewed on May. 19, 2012 by azzilu

definitely needs 4 cups of rhubarb....i substituted splenda for half the sugar in the dough and topping....cake was moist...might use 9x9 the next time, as my 8x8 overflowed slightly...

Reviewed on Apr. 05, 2012 by roxymarcellais

My whole family loves this recipe. I have made it for the last 3 years several times in the spring. Very yummy.

Reviewed on Mar. 07, 2011 by Diane1969

This pudding cake is wonderful. I took it to a potluck and did not bring any home. Several people have asked for the recipe. The only thing I would do different is make a little less of the cake mixture so there is more pudding to go on the cake.